M
y first proper job after graduating from university was at Innocent Drinks. The workplace was filled with individuals who were incredibly passionate about food. Kevin, my desk mate, would secretly indulge in his Irn-Bru bars, while Ceri would impress her friends with her homemade tapenade, which exuded sophistication. This tapenade was briny, zippy, and glistening, making it the perfect accompaniment to breadsticks, drinks, and good times. Today, I’ve reimagined this classic favorite to serve as the rich and salty foundation for a simple tart featuring the vibrant and colorful vegetables of summer.
Tapenade Tart with Peppers and Tomatoes
For this recipe, you’ll need a blender and two large baking trays. The tart is best enjoyed immediately, either on its own or alongside a bowl of rocket leaves dressed in lemon and olive oil.
Prep: 15 min
Cook: 50 min
Serves: 4 for lunch, 2 for dinner
Ingredients:
- 125g sun-dried tomatoes, drained and chopped
- 1½ tbsp capers in brine, drained
- 2 garlic cloves, peeled and chopped
- 165g kalamata olives, drained and pitted
- Extra-virgin olive oil
- 250g good cherry tomatoes, halved
- 2 peppers (1 red, 1 yellow), stalks, seeds, and pith removed, flesh cut into ¾cm-thick slices
- 1 red onion, peeled and cut into ½cm-thick slices
- ¼ tsp fine sea salt
- 1 x 320g pack ready-rolled vegan puff pastry – I recommend using JusRol
- 1 handful fresh basil, leaves picked
Begin by preheating the oven to 220C (200C fan)/425F/gas 7. Line a large baking tray with reusable baking paper.
Now, let’s make the tapenade. In a blender, combine the sun-dried tomatoes, capers, garlic, and 125g of olives. Add two tablespoons of olive oil and blend until you achieve a paste-like consistency. If needed, add an additional tablespoon of oil to aid in the blending process. Set aside.
In a large bowl, mix together the cherry tomatoes, peppers, onion, and remaining 40g of olives. Add the salt and three tablespoons of oil. Toss the vegetables with your hands, ensuring the onion strips are separated. Transfer the mixture to a large baking sheet or two smaller ones (ensuring the vegetables are not overcrowded) and bake for 15 minutes, or until they begin to soften and char.
While the vegetables are roasting, unroll the puff pastry onto another baking tray, using the provided baking paper to line the tray. Create a shallow, 1cm border along the edges of the pastry. Using a spreading motion, evenly distribute the tapenade onto the pastry sheet, stopping at the marked border.
Once the vegetables have finished roasting, use a slotted spoon to evenly place them on top of the tapenade, reserving any roasting juices in the tray for later use. Place the tart in the hot oven for 18-20 minutes, or until the pastry borders have puffed up and turned golden. Remove from the oven and allow to cool for five minutes.
Sprinkle or tear the fresh basil leaves over the top of the tart. Drizzle with a small amount of the reserved vegetable roasting juices and additional olive oil, if desired. Slice and savor the flavors.
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