A delicious savory twist on a classic dessert.

Ingredients

6-8 Roma tomatoes

1 tsp Pukara Estate Pepper & Olive Smoked Salt

1 tbsp Pukara Estate Basil Extra Virgin Olive Oil 

3 tbsp Pukara Estate Red Wine Liqueur Vinegar

90g Pukara Estate Black Olive Tapenade

1 sheet ready-rolled puff pastry

4 tsp Pukara Estate Caramelised Onion Jam

1 egg, beaten

Basil leaves for serving

Method

Preheat the oven to 200°C. Pour the Basil EVOO into a skillet pan and place over high heat. Halve the Roma tomatoes lengthwise and arrange them in the pan, cut-side down. Pan-fry for 2-3 minutes, then season with Pepper & Olive Salt. Reduce the heat to low and add the liqueur vinegar, allowing the liquid to reduce by half. Once reduced, dot with the caramelised onion jam.

Meanwhile, place the sheet of pastry on a floured surface and cut out a circle slightly larger than the pan, discarding any excess. Spread the Black Olive Tapenade over the pastry, leaving a 2cm border clean.

Carefully place the pastry over the tomatoes, tucking any excess underneath. Brush the pastry with the beaten egg and bake for 25 minutes or until golden. Remove from the oven and allow to rest for 10 minutes. Carefully turn the tart upside down onto a large plate, scatter with basil leaves, and serve with a green salad.