Olive, tomato and caper tart • Tarta me elies, kapari kai tomata
This tastes as good as it looks. I think of it as a Cypriot pizza. Very simple, easy to make, quick to disappear…this tart is perfect for those impromptu lunches.
Makes 8 slices
1 sheet of puff pastry
4 large Cypriot tomatoes
1-2 tsp of caster sugar
4 tbsp of olive oil
16 -20 olives, pitted
2 tbsp of capers in brine, rinsed
salt and black pepper
fresh basil leaves or rosemary
Pre-heat the oven to 180°C/Gas 4. Place the dough on a lightly oiled baking sheet. Crimp up along the edges to form a shallow rim.
Thinly slice the tomatoes then overlap the slices along the length of dough to make 2-3 rows. Sprinkle the sugar evenly over the tomatoes followed by a drizzle of olive oil. Scatter on the olives which you can leave whole or roughly chopped as you fancy, and finally the capers. Season to taste.
Bake for around 20-30 minutes or until the pastry edges are nicely browned, forming crisp handles. Hold back, leave to cool for a few minutes – the tomatoes will be blisteringly hot…then garnish with torn fresh herbs before cutting into slices.