“A wonderful and beautiful tart to make with the end of summer abundance of tomatoes. Alternating the red and green tomatoes give the tart a firm texture and a slightly tart flavor.”

Ingredients Nutrition


  1. Heat oven to 375ºF.
  2. Lightly spray a 9-inch tart pan with removable bottom with olive oil cooking spray.
  3. Place the dough between two sheets of parchment or wax paper and roll out to a 10-inch circle.
  4. Gently set the dough over the tart pan, and press it into the edges and up the sides, pinching off as you go.
  5. Spray the tart shell with olive oil cooking spray.
  6. Bake for 10 min and let cool for 10 minute.
  7. Increase the oven temperature to 425ºF.
  8. Spread the tapenade evenly over the bottom of the tart shell.
  9. Using a circular pattern, place a layer of tomato slices, edges overlapping, over the tapendade. Alternate green and red slices.
  10. Season with salt, pepper, and half each of the thyme and rosemary.
  11. Repeat with another layer of tomatoes and remaining seasonings.
  12. Bake for 20 minute.
  13. Let rest for 10 min before serving.

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