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    Tomato and Chicory Upside-down Tart with Olive Oil Pastry

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    Tomato and Chicory Upside-down Tart with Olive Oil Pastry

    Olive oil replaces butter in this pastry and is an ideal match for the sweetness of the tomatoes and slight bitterness of the chicory. Serve with warm, steamed French beans and shallots, and a green salad. Dairy-free.

    • Vegetarian
    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    • 6 medium classic vine tomatoes, cut into 1.5cm-thick slices
    • 175g plain flour
    • 2 cloves garlic, crushed
    • 70ml olive oil
    • 3 heads chicory, sliced into 2.5cm circles
    • 2 tbsp Waitrose Spanish Sliced Black Olives
    • 4-6 shallots
    • 350g green beans
    • Green salad, to serve
    • ½ tsp salt and freshly ground black pepper


    1. Place the tomatoes on a double layer of kitchen paper and leave to drain for 10 minutes.
    2. Sift the flour and ¼ tsp of salt into a large bowl and add the garlic. In a small saucepan, heat all but 2 teaspoons of the olive oil with 4 tablespoons of cold water until just boiling, then slowly pour onto the dry ingredients. Stir with a wooden spoon until a dough has just formed. On a floured surface, knead the dough for 1-2 minutes until smooth.
    3. Roll the pastry out immediately between 2 large sheets of clingfilm into a 26cm round. Place on a baking sheet and chill in the fridge until needed.
    4. Preheat the oven to 200ºC, gas mark 6, and place a baking sheet in the oven to preheat. Heat the remaining olive oil in a large, heavy-based frying pan until very hot, then add the chicory. Don't worry if it breaks up. Fry for about 2 minutes, then reduce the heat to medium and cook for a further 5 minutes without turning, until golden and caramelised.
    5. Arrange the tomatoes in a spiral in a 24cm non-stick tart tin, so that they overlap slightly. Sprinkle the olives over and place the chicory coloured-side down over the tomatoes.
    6. Place the pastry on top of the tomato and chicory and tuck in neatly around the edges. Transfer onto the heated baking sheet and bake for about 35-40 minutes until the pastry is golden and crisp.
    7. Meanwhile, place the shallots in a bowl, cover with boiling water and leave for 1 minute. This will release the skins and ease peeling. Then drain and peel. If the shallots are large, cut them in half. Then place the beans and shallots in a steamer over simmering water for 8-10 minutes, until just cooked. Transfer to a warm bowl and season with pepper.
    8. Remove the tart from the oven and allow to stand for a couple of minutes. Invert a large plate on top of the tart tin and, using oven gloves, carefully turn it over. Ease the tin away from the tart. Season with the remaining ¼ tsp of salt and freshly ground black pepper and serve with the vegetables and a green salad.

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    Cook's tips

    Preheating the baking sheet gives the tart a boost of heat at the start of its cooking.

    This pastry is a hot-water crust, so it does not shrink nor does it need to be given time to rest. It looks a little rougher than normal pastry.


    Average user rating

    4 stars