Parmesan, tomato and olive tarts

  • 1 hr 30 mins cooking
  • Serves 6
  • Print


  • 1 cup (150g) plain flour
  • 1/2 cup (40g) grated parmesan cheese
  • salt
  • 90 gram cold butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water, approximately
Parmesan, tomato and olive tarts
  • 300 gram cherry tomatoes, halved
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon fresh thyme sprigs
  • salt and freshly ground black pepper
  • 1/2 cup (90g) small black olives


Parmesan, tomato and olive tarts
  • 1
    Preheat oven to slow, 150°C (130°C fan-forced).
  • 2
    Place the tomatoes, cut side up, on an oven tray. Drizzle the tomatoes with half the oil, top with half the thyme and salt and pepper to taste. Bake tomatoes in a slow oven for about 1 hour 10 minutes or until the tomatoes are soft and beginning to wrinkle; cool.
  • 3
    Meanwhile, to make pastry, blend or process flour, cheese, salt and butter until combined. Add egg yolk and enough of the water to make the ingredients just come together. Knead the dough gently on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes. Preheat oven to moderate, 180°C (160°C fan-forced). Divide dough into 6 pieces. Roll each piece between sheets of baking paper until about 4mm thick. Cut into 10cm rounds, place on a lightly greased oven tray and refrigerate for 30 minutes. Bake in a moderate oven for about 20 minutes or until crisp and lightly browned; cool slightly.
  • 4
    Just before serving, top pastry rounds with tomatoes and olives; drizzle with remaining oil and sprinkle with thyme sprigs, salt and pepper.


Uncooked pastry suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food