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Pickled tomato tart

Pickled tomato tart (PHOTO: Drum)

Ingredients 10
  • 4 sheets phyllo pastry
  • melted butter for brushing
  • 250
    pickled dried toma-toes with their pickling liquid
  • 30
    olive oil
  • 2 garlic cloves, crushed
  • 2 red onions, cut into rings
  • 12-14 black olives
  • 30
    chopped fresh oregano
  • 2 large Roma tomatoes or any variety of fresh tomatoes, sliced
  • extra oregano to garnish



Preheat the oven to 180ºC. Grease a spring-form tart tin.

1 Brush each sheet of pastry with the butter and stack the sheets on top of one another. Line the spring-form tin with the stacked pastry, fold the edges of the pastry inwards and crush them lightly.

2 Finely chop the pickled tomatoes and set aside, along with the pickling liquid.

3 Heat the olive oil in a pan and fry the garlic and onions until soft. Add the pickled tomatoes and half the olives and season with half the oregano. Fill the pastry crust with the mixture.

4 Arrange the fresh tomato slices on top, then add the rest of the olives. Sprinkle the rest of the oregano over and moisten with the pickling liquid.

5 Bake for 20-25 minutes or until the pastry is golden brown.

6 Garnish the tart with fresh oregano and serve with a garden salad as a light meal or as a side dish with a braai.


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