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Roasted tomato tart

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Roasted tomato tart

Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade.

Ingredients

For the tart

For the sauce

  • 3 large tomatoes, halved
  • 16 cherry vine tomatoes
  • 1–2 tbsp extra virgin olive oil
  • 3 garlic cloves (whole, crushed)
  • 2 fresh thyme sprigs, leaves stripped
  • sea salt and freshly ground pepper

For the topping

  • black olive tapenade
  • 4 medium tomatoes, sliced (or use a mixture of sizes and colours for a pretty finish)
  • 2 garlic cloves, finely sliced
  • handful fresh thyme leaves

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