Tomato Tart Recipe with Olive Oil Pastry

Tomato tart with olive-oil pastry

  • serves 6
  • Easy

Check out this vibrant tomato tart with moreish olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky



  • olive oil 3 tbsp
  • onions 2 large, halved and finely sliced
  • garlic 2 cloves, crushed
  • Dijon mustard 2 tbsp
  • gruyère 100g, grated
  • Grana Padano 50g, grated
  • cherry tomatoes 300g, halved (use a variety of colours, if you like)


  • plain flour 350g
  • olive oil 150ml


  • Step 1

    To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line a 23cm or 24cm tart tin. Trim the edge and chill while you make the filling.

  • Step 2

    Heat 3 tbsp olive oil in a large non-stick frying pan and add the onions and a good pinch of salt. Fry very gently for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.

  • Step 3

    Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool.

  • Step 4

    Spread the cheesy onions over the base of the tart. Sit the tomatoes on top in a single layer, cut-side up, and season. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.

Check out more of our savoury tart recipes here...

Shallot Tarte Tatin Recipe

Nutritional Information

  • Kcals 642
  • Fat 40g
  • Saturates 9.7g
  • Carbs 53.4g
  • Sugars 7.1g
  • Fibre 4.7g
  • Protein 14.9g
  • Salt 1.7g