Fresh Tomato Olive Tart
Course Type: Appetizer, Lunch Entreé, Vegetarian

Fresh Tomato Olive Tart

  • 1Hours 20Minutes
  • Vegetarian
Fresh Tomato Olive Tart

Frozen puff pastry is your shortcut to tomato Nirvana.

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  • 1 sheet puff pastry, thawed according to package directions
  • 25-30 NatureSweet® Constellation® tomatoes, halved
  • 5.75-ounce jar pimento stuffed green olives, drained and patted dry
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon crumbled goat cheese
  • Salt, to taste


  1. Place NatureSweet® Constellation® tomatoes cut side down on a paper towel. Let them drain for 30 minutes—because, hey, nobody likes a soggy crust.
  2. Preheat oven to 400oF. Line a baking sheet with parchment paper.
  3. Unfold the puff pastry and place on your parchment-lined sheet. Score the pastry 1/2 inch from the edge, then prick in a few places with a fork.
  4. In a large bowl, toss the NatureSweet® Constellation® tomatoes, olives, pine nuts, olive oil, and thyme. Spread evenly in a single layer over pastry, making sure the NatureSweet® Constellation® are cut side up (never-soggy trick #2). Sprinkle with salt.
  5. Bake for 20 minutes or until edges of pastry are golden brown, puffed and crisp and top with goat cheese right away. Let tart cool 10 minutes before cutting into 6 pieces. Trust us, it’s at its sweet tomato-y best when served the same day.