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Tomato & Olive Tart Recipe

Ingredients

How to make it

  • Preheat oven to fan 180°C, conventional 200°C, gas 6 and grease a large baking sheet.
  • Heat the oil and butter in a wok or deep sided frying pan, fry the onion until soft and just changing colour, add the garlic and fry for a minute.
  • Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
  • Add the cherry tomatoes and olives; remove from heat and leave to cool while you prepare the pastry.
  • Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet, score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
  • Brush the outside edge of the pastry with milk.
  • Spread pesto over the pastry base, top with tomato sauce and goats cheese.
  • Bake for 20 minutes until the pastry is well risen, and the cheese is golden.

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