Summer baked camembert, tapenade & tomato tart

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Put a large flat baking sheet in to heat up. Using a little flour, roll the pastry into a square shape, large enough to cut a large 30cm circle. Move the circle to a floured baking sheet. Score a 1cm border around the edge, then prick the middle all over with a fork, going down to the metal.

Step 2

Put the olives, tomato purée, 1 tsp herbs, whole garlic, 1 tsp vinegar and 3 tbsp oil into a food processor and pulse until well combined but keeping some texture. Spread 6 tbsp of this tapenade over the middle of the pastry.

Step 3

Cut the Camembert into 24 thin wedges, then evenly space them all over the tart. Overlap the tomato slices here and there, season with black pepper and bake on the preheated baking sheet for 20 minutes.

Step 4

Mix together ½ tsp herbs, the crushed garlic and ½ tbsp oil and brush over the tomatoes. Bake for 5 minutes more until puffed, melting, golden and crisp. Cut into wedges and serve with the salad, dressed with the remaining 1½ tsp vinegar, 1 tbsp oil and some seasoning.