Tomato, mozzarella and olive tart

Tomato, mozzarella and olive tart

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  • Buttered phyllo pastry
  • 5 Mediterranean vine tomatoes
  • Basil leaves
  • ½ cup black olives, crushed
  • 2 balls Mozzarella, torn
  • 4 eggs
  • 1 cup cream, season

Cooking Instructions

Preheat the oven to 180°C.

Line a large ovenproof dish with a few sheets of buttered phyllo pastry.

Cross section tomatoes and arrange in the pastry-lined dish, along with a few basil leaves, crushed black olives and 2 balls torn mozzarella.

Mix eggs with cream, season, and add to the pastry case.

Bake for 15 to 20 minutes, or until the tart is set. Enjoy with a large, leafy green salad on the side.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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