Roasted tomato, olive and bacon tart

By Hope Malau
01 January 2015

This delectable tart tastes even better than it looks!

Serves 6 Preparation time: 20 min Cooking time: about 25 min

  • 400 g shortcrust pastry
  • 600 g baby tomatoes, half halved
  • 30 ml (2 T) balsamic glaze
  • salt and freshly ground black pepper
  • 30 ml (2 T) olive oil
  • 100 g bacon
  • 1 red onion, sliced
  • 150 g pitted olives
  • Parmesan cheese, shaved
  • handful fresh basil leaves

Preheat the oven to 180°C and grease a rectangular springform pan.

1. Line the pan with the pastry, trimming overhanging edges. Place baking paper over the pastry and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and rice or beans and bake for 5 minutes or until the pastry is golden.

2. Combine the tomatoes, balsamic, salt and pepper in a bowl and marinate for 10 minutes.

3. Heat the oil in a saucepan and cook the bacon for 5 minutes. Add the onions and sauté until translucent.

4. Combine the tomato marinade and bacon mixture and add the olives. Spoon the mixture onto the pastry crust and bake for 8–10 minutes or until the whole tomatoes start to burst. Top the tart with cheese and fresh basil.

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