easiest way to prepare speedyTomato, parmesan & olive tart

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, parmesan & olive tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, parmesan & olive tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, parmesan & olive tart is something that I’ve loved my entire life.

Table of Contents


  • 3 teaspoons oil reserved from anchovy fillets
  • 4 anchovy fillets, drained, chopped
  • 2 garlic cloves, crushed
  • 60g (3/4 cup) grated Parmesan
  • 1 24cm blind-baked shortcrust pastry tart case (partially cooked)
  • 10 medium ripe egg tomatoes, halved lengthways
  • 80g (1/2 cup) Kalamata olives
  • 1/4 teaspoon sugar, or to taste
  • Ground black pepper, to taste
  • Fresh basil leaves, to serve
  • Parmesan shavings, to serve
  • Rocket leaves (optional), to serve


  • Step 1
    Preheat oven to 220°C.
  • Step 2
    Heat the anchovy oil in a small saucepan over low heat. Add the anchovy fillets and garlic and cook, stirring frequently, for 2-3 minutes, or until the anchovies dissolve. Remove from heat.
  • Step 3
    Sprinkle the grated Parmesan over the base of the prepared tart case, still in its tart tin. Arrange the halved tomatoes, cut-side up and overlapping the pastry edge slightly, in the tart case with the olives. Sprinkle the tomatoes with the sugar and then drizzle with the anchovy and garlic mixture. Place the tart case on a baking tray and bake in preheated oven for 40 minutes or until tomatoes begin to brown around the edges. Serve warm or at room temperature sprinkled with pepper, basil and shaved Parmesan, and accompanied by rocket leaves, if desired.

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