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Summer tomato and salami tart

  • 15 minutes
  • 20 minutes
  • 4-5
Summer tomato and salami tart

This easy tart is ideal for a lunch or to have as a nibble with friends over a chilled summer wine.


  • 1 sheet frozen pre-rolled savoury pastry
  • 2-3 tablespoons black olive paste or sundried tomato paste
  • ¼ cup cream
  • 1 egg yolk
  • 75 grams sliced salami
  • 75-100 grams feta cheese, crumbled
  • 125 grams (½ punnet) cherry tomatoes
  • handful olives, optional


  1. Preheat the oven to 190ºC. Place the rack just below centre.
  2. Line the base of a shallow 20 or 23cm pie plate or tart tin with the pastry sheet. Trim away excess pastry.
  3. Spread the black olive paste (tapenade) over the base of the pastry. Mix the cream and egg yolk together and pour in. Arrange the salami, cheese, tomatoes and olives, if using, on top.
  4. Bake in the preheated oven for 20 minutes or until the filling is set and the pastry cooked.
  5. Serve garnished with sage or thyme leaves and a little grated Parmesan or Cheddar if wished and accompany with a salad.

Cooks Tips

- Use roasted cherry tomatoes and a few sliced sundried tomatoes. - Add ½ teaspoon paprika to the cream and egg and scatter chopped fresh oregano over before serving.

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