Tomato Tart in the style of Alain Ducasse

From issue #3.
Photography by Photography by Becky Nunes.
Tomato Tart in the style of Alain Ducasse

Catherine Bell was lucky enough to sample this tart in its original form at the Alain Ducasse restaurant at Paris’ Plaza Athenée. Her simpler version is equally delicious as long as you use the best ingredients available.

Serves: 4


150 grams puff pastry
2 tablespoons tapenade
2 tablespoons prepared sun-dried tomato paste
12 cherry tomatoes
1-2 beefsteak tomatoes, about
10cmØ – sliced
12 tiny black olives
small basil leaves
truffle oil to drizzle


Preheat the oven to 225ºC Roll out the puff pastry very, very thinly and cut out 8 x 10 cm discs. Place on a lined baking sheet and put another baking sheet on top. Weight down with a heavy cast iron fry pan or similar. Bake approximately 8-10 minutes until the pastry is a rich golden brown. Remove to a cooling rack.

Reduce the oven to 150ºC

Cut the cherry tomatoes in half through the equator and place on a baking tray. Season and cook slowly for about 45 minutes until partly dried but still soft and moist. Remove from the tray and cool.

Heat a little oil in a skillet and fry the basil leaves until crisp and translucent. Drain and set aside. Spread 4 pastry discs with tapenade and place a slice of beefsteak tomato on each. Top with another pastry and place each on a plate. Spread the top with a layer of the tomato paste. Place another slice of beefsteak tomato on top, and arrange the dried tomatoes over it.

Garnish with crisp basil leaves and several olives and finish with a drizzle of truffle oil. Serves 4