Tomato and Almond Tart

By: Yotam Ottolenghi

Serves 8


  • scant 2/3 cup unsalted butter, at room temperature
  • 2 eggs, beaten
  • 1 1/3 cups fresh bread crumbs
  • ¾ cup plus 2 tbsp ground almonds
  • 2 garlic cloves, crushed
  • 6½ tbsp ricotta
  • scant 3½ tbsp finely grated Parmesan
  • ½ cup thyme leaves
  • 13 oz all-butter puff pastry
  • sunflower oil, for greasing
  • 2¼ lb medium tomatoes (about 10), cut crosswise into slices 3/8 inch thick
  • 24 black olives, pitted (1¾ oz)
  • 2 tbsp olive oil
  • salt and black pepper


  1. Preheat the oven to 475° F.
  2. Using a stand mixer, beat the butter until light and aerated. While on medium speed, slowly add the eggs. If the mixture separates, add some bread crumbs to bring it back together and keep on adding the eggs. Stop the mixer, add the bread crumbs, almonds and garlic, and work until everything is just combined.
  3. Remove the bowl from the mixer and add the ricotta, Parmesan, half the thyme leaves and ¼ tsp salt. Fold gently until just combined, then set aside.
  4. Roll out the pastry into 2 rectangular sheets each about 8 by 12 inches and 1/16 inch thick. Grease 2 baking sheets with a little bit of sunflower oil and lay your pastry pieces on top. Use an offset spatula to spread the almond mixture evenly over the pastries, leaving a ¾-inch border around the edge. Lay the tomato slices on top of each rectangle in 3 long rows, with a fair amount of overlap in the rows and between them. Sprinkle the olives and the remaining thyme over the top. Drizzle the tomatoes with half the olive oil and season with ¼ tsp salt and a good grind of black pepper.
  5. Bake the tarts in the oven for 15 minutes. Turn the temperature down to 400º F and continue baking for another 8 to 10 minutes, until the base is golden brown. At the halfway point, switch the pans between the racks and rotate them back to front to ensure the tarts colour evenly. Once cooked, remove from the oven and allow to cool slightly. Drizzle the remaining olive oil over the top and serve.
While Jamie Oliver and Nigella Lawson are still the biggest food stars in London, Yotam Ottolenghi is winning more fans all the time for his eponymous restaurants and best-selling cookbooks Ottolenghi, Jerusalem and Plenty, in which vegetables are the main attraction. Now Yotam is showing us more with Plenty More, a collection of 150 mouth-watering recipes that aim to change how we cook and eat veggies. – Chris Daniels
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