Join! 12 weeks for $1

Milk Street Recipe

Tomato Tart with Olives and Gruyère

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Tomato Tart with Olives and Gruyère

A sheet of frozen puff pastry, thawed and rolled into a slightly larger rectangle, is the crust for this simple but impressive savory tart. We toss the sliced tomatoes and onion with salt and pepper to season the vegetables while also allowing them to release some of their moisture for both better texture and flavor after baking. Using the tines of a fork to poke holes in the rolled-out pastry prevents the center from becoming too puffy, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.

4 to 6

Servings

Tip

Don’t use regular round tomatoes in this recipe. Plum tomatoes, which are relatively firm and dry, work best.

40 minutes

Reviews
Kelly R.
September 18, 2022
Delicious Tart
This was a lovely, quick dinner! The puff pastry makes it so easy to prep. I picked this for a weeknight dinner since it was so simple but, to my surprise, my boyfriend was also delighted as it’s similar to something his mom used to make- Pissaladière. We’ll definitely make this again.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.