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Tomato Tart

A fresh, simple dish to make the most of the tomato season.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main, Snack
Keyword: tomatoes, vegetarian
Servings: 4
Author: Amanda McInerney of


  • 1 square of ready made puff pastry
  • 100 g semi dried tomatoes
  • 35 g pine nuts toasted
  • 25 g Parmesan cheese grated
  • Olive oil as required
  • 5 ripe tomatoes sliced
  • Small handful of basil leaves
  • Salt and pepper
  • 60 g goat curd


  • Pre-heat the oven to 200°C.Line a baking tray with baking paper.
  • Take a piece of ready-made puff pastry and score a border around the edge, approximately 2cm inside the edge. Use a fork to prick holes inside the scored border. Set aside but keep cool.
  • Use a food processor to make a tomato pesto. Add the semi-dried tomatoes, toasted pine nuts and grated Parmesan cheese, then blend until a paste forms. Add olive oil as necessary to bring the mixture together (this will depend on how much oil was on the tomatoes to begin with).
  • Spread the paste over the pastry, leaving the borde runcovered.
  • Lay the sliced fresh tomatoes over the tomato pesto. Tuck small basil leaves in under a few of the tomato slices. Season well.
  • Bake in the oven for 20–25 minutes. Serve warm or at room temperature, with dollops of goat curd.