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Tomato tart with black olives and garlic

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Ingredients for 3 servings:

  • 1 pack of puff pastry from the refrigerated section
  • 3 tbsp mustard, medium hot
  • 80 g Parmesan, grated
  • some salt and pepper, black
  • 2 large tomatoes
  • 150 g black olives, sliced
  • 50 ml olive oil
  • 3 garlic cloves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian, easy, quick

Roll out the puff pastry on baking paper and place it on a wire rack. Spread a thin layer of mustard, sprinkle with grated Parmesan cheese, and season lightly with salt and pepper. Slice the tomatoes and evenly cover the puff pastry. Distribute the olive slices evenly. Mix the olive oil with the finely diced garlic, let it sit for a moment, and then sprinkle the garlic cubes over the tomatoes and olives. Bake at 180°C (convection oven) or 200°C (top/bottom heat) until the edges are golden brown. Make sure the garlic pieces don’t turn black.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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