Tomato and pesto tart recipe

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serves: 6
Skill: easy
Prep: 10 min
Cooking: 25 min
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  • This easy, open tart with tomato and pesto is great any time of the year. In the winter, rustle it up as a warming pie the whole family will love, and in the summer it would work great for a light picnic treat. The juicy cherry tomatoes and pesto go hand in hand and kids and adults alike will love the puff pastry base, making it a nice change from picnic sandwiches, with oregano adding an extra Italian touch.


    • 1 sheet of ready made puff pastry
    • ½ jar pesto
    • 100g grated Parmesan
    • 200g cherry tomatoes
    • 1tbsp olive oil
    • 2tsp dried oregano


    • Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.

    • Grease a baking sheet.

    • Roll out the pastry to 1cm thick. Cut into 2 strips and place on the baking sheet.

    • Using a sharp knife, score a 2cm in from the edge of the pastry.

    • Spread the pesto over the centre of the pastry.

    • Sprinkle with Parmesan.

    • Thinly slice the tomatoes and lay over the pesto and Parmesan.

    • Brush the outside 2cms of the pastry with olive oil.

    • Sprinkle each tart with oregano and bake for 20 to 25 minutes.

    • Remove from the oven and serve immediately.

    Top tip for making Tomato and pesto tart

    For the individual touch why not make 6 individual square tarts.

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