Recipe - Tapenade, Onion, Spinach and Goat's Cheese Tart


- 4-5 tomatoes (on the vine if possible for extra flavour)

- 1 jar of Black olive with sundried tomato tapenade

- 2 onions

- a handful of fresh spinach

2 teaspoons of Herbes de Provence

- 1 goat's cheese

- 2 tbsp of olive oil 

- 1 roll of puff pastry

- sea salt & freshly ground pepper 

- 1 drizzle of Balsamic Vinegar of Modena


  1. Preheat the oven at 200°C.  Wash the spinach. Wash the tomatoes, slice and put aside.
  2. Once the oven is at temperature, roll your pastry out and pre-bake blind for 15min.
  3. During that time, slice the onions and fry in olive oil until translucent. Add a tsp of Herbes, seasoning, and honey. 
  4. Once your pastry as a little colour, remove from the oven and start with a layer of black olive tapenade, then layer the onion mixture, the sliced tomatoes, spinash and seasoning.  Crumble the goat's cheese, sprinkle some Herbes and finish with a drizzle of Balsamic and a drizzle of olive oil (or Basil infused olive for an extra Provencal taste).
  5. Bake for approximately 15-20mn.  Can be served hot or cold.