Tarte Fine of Tomatoes, Caper Berries and Olives

Based on storecupboard ingredients, Curtis Stone's tasty tomato tarts and gutsy Mediterranean salad make an excellent starter
By Curtis Stone
Tarte Fine of Tomatoes, Caper Berries and Olives
  • Rating:
  • Serves: Serves 4 as a starter
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy



  • 425g packet frozen ready-rolled puff pastry, defrosted
  • 10 plum tomatoes
  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 head frisée
  • 135g jar caper berries, drained
  • 135g jar oil-cured black olives, drained and pitted
  • extra virgin olive oil
  • black pepper


1. Preheat the oven to 200°C/gas 6. Grease a baking sheet.

2. Using a small plate or bowl as a guide, cut four 15cm diameter circles of pastry. Place on the baking sheet and prick with a fork.

3. Arrange the tomato slices on the pastry circles. Sprinkle with the shallots and garlic. Season to taste with salt and pepper.

4. Bake in the oven for 15-20 minutes until golden.

5. Combine the frisée, caper berries and olives in a salad bowl. Toss to mix.

6. Transfer the tart to a serving plate. Drizzle some olive oil onto the tart and around the edge of the plate. Serve with the salad.

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