Tomato tart recipe

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Looking for a classic tomato recipe? This tomato tart is a simple vegetarian recipe that is packed full of flavour. Turn ready-rolled pastry and sweet tomatoes into a delicious tomato tart from Woman's Weekly.

  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat20 g29%

A simple and delicious tomato tart with crisp and flakey puff pastry.

This tomato tart uses a packet of ready-made puff pastry to make cooking it as easy as possible. This means you can have it ready to go in just a little over half an hour. It's really simple to make, and the results are so beautiful and tasty - the whole family will love it. Once you've tried the recipe once you can play about with toppings, adding this and that depending what you have. A little grated parmesan or sliced buffalo mozzarella can be added 5 minutes before the end of cooking, or toss over a handful of rocket as you take it out of the oven.

This recipe is part of our cheap family meals (opens in new tab) collection - under £1 a head

Ingredients

  • 375g packet of ready-rolled puff pastry
  • 1 egg, beaten for glazing
  • 2-3 tbsp green pesto
  • 500g cherry tomatoes, red and yellow, halved
  • 1-2 tbsp olive oil
  • Salt and freshly ground black pepper
  • Salad, to serve

WEIGHT CONVERTER

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Method

  1. Set the oven to 220°C/425°F/Gas Mark 7.
  2. Unroll the pastry. With a knife, score a border around the edge of the pastry, but not cutting all the way through, about 1-2cm inside the edge of the rectangle. Score the border in a criss-cross pattern, again, taking care not to cut all the way through. Slide the pastry on to a baking sheet.
  3. Brush egg glaze around the edge of the pastry, taking care that the glaze doesn't run down over the sides, otherwise the pastry won't rise properly.
  4. Spread the pesto over the pastry, inside the scored line. Arrange the tomatoes on top, cut-side up. Drizzle olive oil over and season with salt and pepper.
  5. Bake the tart, at the top of the oven, for 20-25 mins, until the pastry is a golden colour and crisp at the edges, and the tomatoes have started to soften.
  6. Remove tart from the oven and serve hot or warm with a green salad. (Not suitable for freezing).

Top tip for making this tomato tart

If you’re unable to get ready-rolled puff pastry, use a 375g packet of all-butter puff pastry and roll it out to a large rectangle to fit your baking sheet.

Octavia Lillywhite
Octavia Lillywhite

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.