Tomato and tapenade tart

Name: Tomato tart recipe - tomato and tapenade tart
Ingredients: 4 bull’s heart tomatoes; 1 x 500-g/1lb 2-oz block of pre-rolled puff pastry; A handful of small Italian plum tomatoes, red and yellow if possible; Olive oil; 1 bunch of basil; Sea salt and freshly ground; black pepper; 100g/31⁄2oz black olives, drained of any brine or oil and pitted; 1⁄8 garlic clove, peeled and crushed to a fine paste; 1⁄2 tsp picked thyme leaves; 1 salted anchovy fillet, washed and patted dry; 1 tsp salted capers, soaked well, washed and drained; 1 tsp brandy; 4 tsp olive oil; 1 tsp red wine vinegar

Alex Jackson shares his recipe for tomato and tapenade tart from his new cookbook, 'Sardine', named after his North London restaurant. Make the most of tomatoes when they are in season with this glorious tart

By Alex Jackson

3 July 2024

Matt Russell

This tomato tart recipe is extremely simple. Given the right tomatoes, it’s a highlight of the summer table. At Sardine, we wait until the heavy, deep-coloured Amalfi bull’s heart tomatoes are in season and throw over some datterini or small plum tomatoes to fill in the gaps. A sprinkling of fragrant basil at the end is essential, as well as a drizzle of your best olive oil. Nyons olives make amazing tapenade, but any soft black olives will do nicely.

A recipe from Sardine by Alex Jackson (Pavilion). Buy the book here.

Recipe notes