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Tapenade Tomato Pepper & Feta Tart

Belazu kindly sent me these new chilli hot tomatoes to try. They certainly pack a punch and have a lovely texture that works very well with the creamy feta. This tart was so easy to make. It was literally a matter of opening jars and packets, then constructing - so absolutely no skill involved!


1 sheet of ready rolled puff pastry (remove from the fridge 5 minutes before needed) 10 Belazu’s hot chilli tomatoes or sun blushed tomatoes ⠀ 2-3 tablespoons Belazu’s black olive tapenade ⠀ 100g feta cheese ⠀ 3 red peppers from a jar sliced Basil to serve and 1 egg mixed


Start by draining the peppers and tomatoes on kitchen towel to remove excess oil. ⠀ Open out the pastry onto a baking tray lined with parchment paper. With a sharp knife score a border approximately 2cm from the edge. ⠀ Inside the border spread the tapenade evenly. Arrange the peppers and tomatoes on the tapenade followed by the crumbled feta. Brush the pastry with the egg wash. ⠀ Bake at 210 degrees for 15 minutes. Remove from the oven and sprinkle with fresh basil.⠀

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