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Appetizer Tomato Olive Tarts Shells

Tomato Olive Tarts - Appetizer

There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 people


For the Tomato Tart:

  • 250 g (1 cup) Flour
  • 125 g (1/2 cup) Grated parmesan cheese
  • 125 g (1/2 cup) melted butter
  • 1 Egg
  • a pinch of Salt
  • 3 heirloom tomatoes washed and chopped
  • 2 tbsp Dijon Mustard
  • olive oil
  • to taste Salt and Pepper
  • a small bunch Fresh Thyme

For the Green Olive Tapenade:

  • 350 g (2 cups) Green Olives pitted
  • 50 g (2 oz) Pine nuts lightly grilled
  • a handful of Fresh Basil washed
  • 1 can Tuna in oil drained
  • 2 tsp Capers
  • 50 ml (1/4 cup) olive oil
  • Pepper

Topping and Serving:

  • 2 rounds fresh goat cheese
  • 2 cups Mixed Greens


Prepare the Tart Shells:

  • Mix the flour, parmesan cheese, butter, egg and salt all together until combined.
  • Shape dough to the size of your molds (muffin tin or another pan).
  • Bake 10 minutes at 350F° to brown slightly.
    Appetizer Tomato Olive Tarts Shells
  • Once out of the oven, spread 2 tablespoons of Dijon mustard on the crusts.
  • Chop the tomatoes and put aside.

Prepare the Green Olive Tapenade :

  • Taste an olive and if too salty soak them in a bowl of water for an hour.
  • In a mixer, add the drained olives, tuna and capers, the slightly grilled pine seeds, a handful worth of fresh basil leaves, olive oil and pepper.
  • Mix it all together to form a paste.
  • If the mixture is too dry add a little more oil.

Prepare the Tarts:

  • Scoop the tapenade into your pastry shells.
  • Add the chopped tomatoes on top of the tapenade.
  • Drizzle with olive oil, add salt, pepper and thyme.
  • Top with a piece of goat cheese.
  • Put the tarts back in the oven for 25 minutes.
  • Serve barely warm with seasonal lettuce.
Keyword Goat Cheese, Olives, Tarts, Tomatoes
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