Gluten free Greek pastry tart – Olive Branch

I am a big fan of Greek food and when I first tried the Olive Branch Aubergine & Basil Paste a year or so ago, I was blown away! It’s so full of flavour and ideal for mixing through pasta or simply spreading on toast! Recently, I was very kindly gifted a few more of their yummy products to try so I wanted to try out something a bit different and I can’t wait to try out the rest of their products!

The whole range is gluten free, 100% natural and with no added sugars. Most products are also suitable for vegans so no one has to feel left out!

This is such an easy recipe but it’s so tasty and ideal when you fancy something a bit more substantial for lunch!

This recipe serves 4.


20 minutes


Gluten free puff pastry (I used Jus-Rol as I find it the puffiest of the GF puff pastry!)

Olive Branch Aubergine & Basil Paste

Olive Branch Sundried Tomato Mix

100g feta

2 tsps melted butter

Handful fresh basil leaves


Preheat oven to 180 degrees.

Roll out the pastry and cut to desired size (you can either leave it whole and make one large tart or split into individual portions). With a knife, gently mark a border round your pastry of about 1cm and brush the border with melted butter. Then spread the aubergine paste and tomato mix onto the pastry. Sprinkle some crumbled feta over the sundried tomato mix.

Pop in the oven for 15 minutes then tear some basil over the top, serve with a fresh salad and enjoy!


Click here to have a nosey at the rest of the Olive Branch product range and try for yourself!

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