This olive and rosemary tart is a little out of season for this time of year. It’s something I made way back when I was living in Australia. After such a grey day, however, we could use a little ray of sunshine. In any case, if you pair this with a nice glass of full bodied red it makes for a great appetizer or sharing food at a holiday gathering. I also love the way olives taste after being warmed in the oven.
This recipe is very quick and easy to make, especially if you go the route of store bought puff pastry, which is what I usually do. One of my go-to recipes is to throw different vegetable combinations on puff pastry and bake in the oven. You can even do a dessert version! It always turns out delicious. There are, in fact, a surprising number of vegan options when it comes to store-bought pastry.
Anyways, I am going to keep this post short and sweet. I would love to hear from you in the comments! Let me know how you’re keeping warm this winter. For more recipe inspiration follow me on social media.
Olive & Rosemary Tart
- 1 sheet puff pastry
- 1½ cups mixed mushrooms
- 1 small yellow onion
- 2 cloves garlic
- 1 punnet cherry tomatoes
- ½ cup pitted kalamata olives
- 1 tsp. dried thyme
- 1 – 2 sprigs fresh rosemary
- olive oil for drizzling + 1 tbsp. set aside
- sliced fresh lemon
- salt and pepper to taste
- Preheat oven to 375°F and line a cookie sheet with baking paper.
- Slice the mushrooms, garlic and onion. Sauté for a few minutes in a pan over medium-high heat until slightly softened.
- Halve the cherry tomatoes.
- Evenly distribute the mushroom, onion, cherry tomatoes, olives and thyme over the tart.
- Bake until puff pastry is golden brown and flaky.
- Garnish with fresh rosemary and sliced lemon. Drizzle generously with olive oil.
- Add salt and pepper to taste.