There have been olive pastes and concoctions around the mediterranean for centuries, but this dish is relatively recent. It was the invention of Chef Meynier of 'La Maison Dorée' in Marseilles and dates from the 1880s. My version uses a higher proportion of olives and includes lemon zest for added zing.
We're growing several varieties with different hues at the moment, including small plum tomatoes, which we cut in half for this dish. Use whatever small tomatoes you can get your hands on. The fresher the better, and you should aim for cherry tomato-size. Like the name suggests, this is an upside-down tart. The pastry goes on top then you flip it over (carefully) when ready to serve.