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Tomato Tart with Herb Oil, Tapenade and Watercress and Tarragon Salad

Crispy puff pastry tarts topped with homemade tomato relish, fresh plum tomatoes, savory olive tapenade, and a vibrant herb salad.

VegetarianAppetiserSummerTomatoPuff Pastry
Estimated Nutrition
Calories
605
kcal / serving
2420 kcal total
Carbs
32.2g
per serving
128.8 g total
Fat
48.8g
per serving
195.2 g total
Protein
8.6g
per serving
34.5 g total
Cook Time
70
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
45
ml
Capers
Rinsed
Dairy
1
piece
Egg
Free-range, beaten with salt
GrainsCereals
2
piece
Puff Pastry Sheets
Ready-rolled
Liquids
25
ml
Brandy
NutsSeeds
1
tsp
Black Pepper
For relish
1
tsp
Salt
For relish
10
ml
Ground Cumin
Heaped teaspoons
1
bunch
Basil
Fresh, leaves and stalks separated
1
bunch
Tarragon
Fresh, leaves and stalks separated
30
ml
Flat leaf Parsley
Finely chopped
OilsFats
45
ml
Olive Oil
For the relish
100
ml
Olive Oil
For herb oil
Seafood
15
g
Anchovies
In oil, drained weight
Vegetables
2
piece
Banana Shallots
Chopped
1
piece
Garlic Clove
Large, crushed
5
piece
Tomatoes
Ripe, halved
8
piece
Plum Tomatoes
Thickly sliced
2
piece
Garlic Cloves
Crushed, for herb oil
2
handful
Watercress
Fresh, leaves picked
200
g
Kalamata Olives
Pitted

Method

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