Tomato tart recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 300 kCal 15%
Fat 20g 29%
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  • This tomato recipe is simple and delicious. Packed full of sweet tomato flavour and crisp pastry, this tart is perfect if you fancy trying something new with your juicy tomatoes.


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


    • Set the oven to 220°C/425°F/Gas Mark 7.

    • Unroll the pastry and trim around the edges, discarding the trimmings. With a knife, score a line through the pastry, but not cutting all the way through, about 1-2cm inside the edge of the rectangle. Score the rim around the pastry edge in a criss-cross pattern, again, taking care not to cut all the way through. Slide the pastry on to a baking sheet.

    • 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.

    • 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.

    • Bake the tart, at the top of the oven, for 20-30 mins, until the pastry is a golden colour and crisp at the edges, and the tomatoes have started to soften.

    • Remove tart from the oven and serve hot or warm with a green salad. (Not suitable for freezing).

    Top tip for making Tomato tart

    Woman's Weekly cookery editor Sue McMahon says: 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.

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