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Olive, tomato and salami tart

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

A showcase of Mediterranean flavours with simplicity and style.





  • Savoury pastry sheets
  • 75g salami and 150g pitted black olives
  • 75g feta
  • olive tapenade or sundried tomato paste
  • 125g cherry tomatoes
  • ½ cup cream
  • 1 x egg yolk


  1. Preheat oven to 190 degrees, with rack in centre of the oven.
  2. Grease a shallow pie dish and line with Pams pastry sheets. 
  3. Trim away any excess around the edges. 
  4. Blind bake according to instructions on the pastry pack (this will pre-cook the pastry shell).
  5. Evenly spread a layer of tapenade over the base of the pastry. 
  6. Mix the cream and egg yolk in a bowl and pour into the pastry on top of the tapenade. 
  7. Arrange pieces of sliced salami, crumbled feta and halved cherry toms on top of the cream and egg mixture. Add olives.
  8. Place back into the hot oven for 30 minutes or until set and the pastry is cooked.


Pastry sheets are normally 24 cm, so where possible use a pie dish smaller than this size. Lightly brush some milk over the visible pastry edges before baking to achieve a rich golden colour straight from the oven.