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Tomato and olive tart

Tomato and olive tart


Try making your own pesto for this delicious summery tart

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1603kj 385kcal
  • Fat
    High 39%
  • Saturates
    High 51%
  • Sugar
    Low 7%
  • Salt
    Med 13%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • ½ x 250g pack Co-op baby plum tomatoes, halved
  • 2 x 230g packs Co-op cocktail tomatoes on the vine, sliced
  • 1 tbsp Co-op olive oil
  • ½ tsp dried thyme
  • 375g pack Co-op ready rolled puff pastry
  • ½ x 250g tub ricotta
  • 15 black olives, halved
  • 1 Co-op British free range egg, lightly beaten
  • 3 tbsp pesto (see below)
  • For the pesto:
  • 2 x 25g packs basil, plus a few leaves to serve
  • 50g Co-op pine nuts, toasted
  • 2 garlic cloves
  • 50g Co-op Parmigiano Reggiano, grated, plus extra to serve
  • 150ml Co-op extra virgin olive oil


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Spread out the tomatoes on a lined baking tray and drizzle with the olive oil
  3. Sprinkle over the thyme and season. Roast for 15 mins, then remove and set aside
  4. Reduce the oven temperature to 200°C/fan 180°C/Gas 6
  5. Unroll the pastry onto another lined baking tray
  6. Lightly score a border of roughly 2cm around the edge, then spread the ricotta inside the border
  7. Arrange the roasted tomatoes on top. Scatter over the olives
  8. Brush the edge of the pastry with the beaten egg, then bake the tart for 20-25 mins, until golden
  9. While the tart is baking, make the pesto by blitzing all the ingredients together.
  10. Season, then transfer to a sterilised jar or airtight container (this will make about 300g)
  11. The pesto will keep for up to 1 week in the fridge or up to 1 month in the freezer
  12. Leave the tart to cool slightly, then drizzle with 3 tbsp of the pesto
  13. Garnish with the basil and extra cheese, then slice into 6 to serve

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