Waitrose and Partners
Puttanesca puff tart

Puttanesca puff tart

All the elements of the Italian pasta sauce loaded onto glorious golden pastry.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 320g puff pastry sheet
  • 1 egg, beaten
  • 450g pack classic vine tomatoes
  • tsp nonpareille capers, drained
  • ¼ x 25g pack basil, leaves picked
  • 1 clove/s small clove garlic, crushed
  • 1 pinch chilli flakes
  • tbsp olive oil
  • tbsp tapenade (we used Belazu Black Olive Tapenade)
  • 50g can anchovies, drained (30g drained weight)


  1. Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet and lay it out on its baking parchment on a large baking tray. Use a knife to score a 2cm border around the edges of the pastry, taking care not to cut all the way through the pastry, then prick the centre all over with a fork. Brush the edges with the egg and bake for 10-15 minutes until golden and cooked through. Leave to cool for 5 minutes, then gently press the middle section down.

  2. Meanwhile, finely slice the tomatoes, then transfer to a sieve and sprinkle over a little salt; set over a bowl to drain for 10 minutes. Roughly chop the capers and most of the basil (reserving a few smaller leaves), then tip into a large bowl with the garlic, chilli flakes and 1 tbsp oil. Stir in the drained tomatoes; season if needed. In a small bowl, use a fork to whisk together the tapenade and remaining 1½ tbsp oil. Carefully transfer the cooled tart case to a large serving board, then dollop over the tapenade mixture and spread out to thinly cover the base. Arrange the tomatoes on top, followed by the anchovies. Scatter over the reserved basil leaves and some freshly ground black pepper. Serve with a green salad, if liked.


Typical values per serving when made using specific products in recipe


1,787kJ/ 429kcals



Saturated Fat












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