Tomato & 3 Cheese Tart
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Tomato and Three Cheese Tart

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4
Author: Amanda McInerney of


  • 300 gms mini Roma tomatoes halved
  • 50 mls olive oil
  • 1 bunch fresh thyme
  • 1 bunch fresh oregano
  • salt
  • pepper
  • 1 sheet of frozen puff pastry thawed
  • 1/2 cup of grated cheese either mozzarella or cheddar, you decide
  • 1/4 cup grated parmesan
  • 100 gms goats chevre or feta
  • 1 egg beaten


  • Preheat oven to 150C (300F).
  • Toss halved tomatoes, 1/2 the bunch of thyme leaves, 1/2 the bunch of oregano leaves, salt, pepper and olive oil in a bowl, then place the tomatoes on a lined baking tray, cut side up. Place in oven and roast for 1 hour. Leave to cool slightly.
  • Raise oven temperature to 200C (400F).
  • Place thawed pastry on a sheet of oven-proof paper, cover with another sheet and roll out gently to a rectangular shape.
  • Leaving the pastry on the bottom sheet of paper, place it on a baking tray and using a sharp knife score a line 2 cms around the four sides of the inside of the pastry, making a 2 cm frame around the edge of the pastry.
  • Sprinkle the interior rectangle with the cheddar cheese and the parmesan cheese and dot with the slightly cooled, roasted tomatoes.
  • Sprinkle with the remaining thyme leaves and brush the pastry edge with egg wash.
  • Bake in oven for 15-17 minutes - no longer or cheese will overcook.
  • Scatter the tart with crumbled goats chevre or feta, then sprinkle with the remaining oregano leaves.