California Olives Logo
Industry

Olive and Tomato Tart with Burrata and Arugula

Recipe Developed by Chef Julian Bond, Professor at the culinary school at LaSalle College in Vancouver BC.

  • 4 Servings

Ingredients

  • Tart Shell

    • 1 sheet butter puff pastry, rolled thin
    • 1 egg, lightly beaten (for egg wash)

  • Tomato Gel Layer

    • Gel from 6–8 ripe tomatoes (seed jelly only)
    • Pinch of salt
    • 1 tsp olive oil

  • Tomato Filling

    • 2 cups peeled, seeded, and canned summer tomatoes (tomato flesh only)
    • 1 tbsp olive oil
    • 1 shallot, finely minced
    • 1 clove garlic, minced
    • Salt and freshly ground pepper, to taste
    • ½ cup diced black California Ripe Olives

  • Cherry Tomatoes

    • 20 cherry tomatoes
    • Olive oil, salt, and pepper

  • Final Plating

    • ½ cup diced black California Ripe Olives (additional layer)
    • 4 miniature burrata balls
    • 1 cup baby arugula

  • Green Olive Dressing

    • 3 tbsp green California Ripe Olives, finely chopped
    • 2 tbsp lemon juice
    • 4 tbsp olive oil
    • 1 tsp Dijon mustard
    • ½ tsp honey
    • 1 tsp fresh oregano, chopped
    • Salt and pepper to taste

Directions

Method

  1. Prepare the Tart Shell
    Preheat the oven to 400°F (200°C). Cut puff pastry into 10–12 cm rounds or squares. Press gently into tart molds or rings. Brush edges lightly with egg wash. Chill for 10 minutes.
  2. Make the Tomato Gel
    In a small saucepan, cook the tomato seed gel with a drizzle of olive oil and a pinch of salt over low heat until thickened to a jam like consistency, about 10 to12 minutes.
    Brush this gel over the base of the raw tart shells.
  3. Cook the Tomato Filling
    In a sauté pan, warm olive oil and sweat the shallot and garlic until translucent. Add the canned tomato flesh, season with salt and pepper, and cook until most moisture has evaporated and mixture is thick and rich, about 15 minutes.
    Spoon a thin layer into each tart shell and top with diced black olives.
  4. Prepare the Cherry Tomatoes
    Blanch cherry tomatoes in boiling water for 15 seconds, then shock in ice water and peel. Season with olive oil, salt, and pepper. Arrange 5 per tart over the filling.
  5. Bake tarts at 400°F for 10 minutes, then reduce temperature to 325°F (165°C) and bake for an additional 15 minutes, until golden and crisp.
  6. Prepare the Dressing
    Whisk together lemon juice, Dijon mustard, honey, and olive oil. Fold in chopped green olives and fresh oregano. Adjust seasoning.
  7. Remove tarts from the oven and cool slightly. Place a miniature burrata in the center of each tart.
    Toss arugula with the green olive dressing and gently arrange over the tart before serving