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Tomato and pesto puff pastry tart recipe

Tomato and pesto puff pastry tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Tomato tart

Basil pesto, roasted cherry tomatoes and fresh mozzarella are layered over puff pastry in this savoury tart. I cut the tart into large pieces and serve with a green salad for dinner - you can easily cut it into small squares and serve as a starter.

5 people made this

IngredientsServes: 4

  • 300g cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 3 tablespoons basil pesto
  • 225g fresh mozzarella cheese, sliced

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 200 C / Gas 6. Line a rimmed baking tray with baking parchment.
  2. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray.
  3. Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
  4. Line another baking tray with parchment. Roll out puff pastry and arrange to fit tray. Make shallow cuts 2cm from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
  5. Bake in the preheated oven until puffed up slightly, about 10 minutes.
  6. Spread pesto over the centre of the pastry rectangle. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
  7. Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

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John Torode's tomato and pesto tarts recipe

I have always been a sucker for anything cooked in, or with, puff pastry. These deep tarts are topped with the concentrated flavour of sweet tomatoes and the kick of a punchy pesto. Serve with peppery watercress.

If you want to prepare this recipe in advance, cut out the pastry discs, stack them between layers of cling film and keep them in the freezer. Just take them out of the freezer 10 minutes before you want to cook them, then make the tarts and bake as below.


  • 500 g block puff pastry (all-butter, if possible)
  • 1 handful plain flour, for dusting
  • 1 egg, beaten
  • 2 tbsp pesto
  • 8 plum tomatoes, sliced
  • 100 g watercress
  • 17.6 oz block puff pastry (all-butter, if possible)
  • 1 handful plain flour, for dusting
  • 1 egg, beaten
  • 2 tbsp pesto
  • 8 plum tomatoes, sliced
  • 3.5 oz watercress
  • 17.6 oz block puff pastry (all-butter, if possible)
  • 1 handful plain flour, for dusting
  • 1 egg, beaten
  • 2 tbsp pesto
  • 8 plum tomatoes, sliced
  • 3.5 oz watercress


  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Heat the oven to 220°C/428°F/gas 7. Line a baking sheet with baking paper.
  2. On a lightly floured worktop, roll the puff pastry out until it is about 2cm (0.7 inches) thick. You will need to cut four circular discs from the pastry so you need to find a small plate or saucer that&rsquos about 16cm (6 inches) in diameter to use as a template. Place the plate over the pastry and run a sharp knife around the edge to cut out the first disc. Repeat until you have four.
  3. Now you need to lightly score a margin about 1.5&ndash2cm (0.6&ndash0.7 inches) in from the edge of the pastry discs, so find a smaller plate or bowl that you can use as a template. Place the smaller plate in the centre of each pastry disc and lightly run a sharp knife around the edge, being careful not to cut all the way through.
  4. Lift the disks onto the baking sheet and brush with the beaten egg. With a fork, prick the inner circle but not the outer edge &ndash this will stop the pastry from rising in the middle but will allow the outer edge of the tart to rise up.
  5. To build the tarts, take a good amount of the pesto and spread it over the inner circle of each tart.
  6. Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect. Season with salt and pepper.
  7. Place the tarts in the oven and bake for 20&ndash25 minutes, until well risen and coloured. Mix the watercress with the olive oil and serve with the tarts.

Recipe from My Kind of Food by John Torode (Headline). Photography © Yuki Sugiura.

More delicious tart recipes


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Puff Pastry Tomato Tart

Don't judge a tart by its name. The name "tart" sounds all sweet and pretty and dainty. This is not. This puff pastry tomato tart is absolutely the most rough and tumble "tart" you've ever had the pleasure to meet. And because of how fast and simple it is to make it has the grand distinction of being a "lazy" recipe.

Go Tomato Tart!

This recipe calls for fresh tomatoes, fresh basil, and mozzarella. (If you don't have fresh basil it will still taste good! Dried will work fine.). The puff pastry makes it flaky and adds a little bit of sweetness, and a lot bit of ease.

This recipe is perfect for the almost summer months, or later in the summer. It's fresh, warm, and easy enough that you can whip it up last minute and spend most of your day outside.

Fair warning: the puff pastry is flaky, light, and oh so delectable. But it's also flaky, light, and oh so crumbly. Make sure you eat it on a plate.

Which pesto can you use?

I love to use my Hazelnut Pesto for this Puff Pastry Tomato Tart with Pesto.

The flavour of the hazelnuts in the pesto works really well with the tomatoes. It is also really quick and easy to make.

However if you don&rsquot want to make your own pesto, you can use shop bought pesto. I don&rsquot know if there is hazelnut pesto readily available to buy so you will probably have to use standard pesto.

If you are going to buy the pesto, I wouldn&rsquot recommend buying one with additional flavourings such as chilli. You don&rsquot want any flavours that will overpower the delicious tomatoes.

This is a fairly light might once it's sliced up (making it great for a snack or light lunch). However, if you wanted to turn it in to more of a filling meal, then we have some suggestions of what you can serve it with. Why not try our Roasted Lemon Asparagus, No Mayo Coleslaw, Roasted Garlic and Herb Mushrooms, Air Fryer Fries or Beetroot and Goats Cheese Salad.

You can make mini versions of these tarts by cutting out circles of puff pastry and pressing them in to a greased muffin tin and then add the tomatoes and cheese and bake in the oven following the cooking times in this recipe.

Yes, you can fully assemble this tart and then keep it in the fridge until it is ready to go in to oven. This makes it great for making for a dinner party or at-home picnic, as everything can be prepared and then you just pop it in the oven when it's ready to be eaten.

You can store it in the fridge for 24 hours after you have made it, and then it can be eaten cold. However, the pastry won't be as crispy.

Tomato Pesto Tart

Preheat oven to 400°F. Spray rimmed baking sheet with cooking spray set aside. Unfold puff pastry sheet onto lightly floured surface roll out to 12-inch square. Crimp edges place on prepared baking sheet.

Step two

Spread pesto evenly over puff pastry. Sprinkle with feta or goat cheese, then spread out diced tomatoes in an even layer.

Step three

Bake 17 to 20 minutes or until golden brown remove from oven. Drizzle with balsamic vinegar glaze and sprinkle with fresh basil, if desired. Cut into 16 pieces. Serve immediately.

Fresh basil adds another layer of taste, plus taste-tempting aromatics.

Find great prepared pesto in your grocer's refrigerated section, and prepared balsamic vinegar glaze in your grocer's oil & vinegar section.

Pesto, Cheese & Tomato Puff Pastry Tart!

Pesto, Cheese & Tomato Puff Pastry Tart – Incredibly Easy Go-to Dinner Idea for Families!

I will start off by saying that this recipe is SO delicious, and incredibly easy therefore how can it not be ideal for a quick dinner or lunch?

Its basically a Puff Pastry version of a Pizza which is always good in my books. As much as I love and adore homemade Pizza with fresh dough, this makes it so much easier if you don’t have time to sort out dough, or you don’t want a shop bought pizza! When making this I nearly always use Pre-Made Puff Pastry as it isn’t worth making your own (unless of course you want too, then go ahead!) as its such a quick dish!

I love cooking quick and savoury dishes for my family, especially on a sunny afternoon when I don’t want to be stuck in the kitchen for too long! The fresh tomatoes give the dish the perfect amount of moisture. I love to serve this Tart with a fresh Salad, and with a light homemade dressing – perfect light dinner!

Tart Recipe
– 1x Pack Puff-Pastry (ready-rolled is easier!)
– 2tbsp Tomato Puree
– 2-3tbsp Green Pesto
– 150g Grated Mature Cheddar Cheese
– 25g Parmesan Cheese
– 150g Cherry Tomatoes, Halved

Pesto Recipe
– 3 handfuls of Basil Leaves
– 1 handful of Pine Nuts
– 1 Handful of Grated Parmesan Cheese
– Olive Oil
– Salt
– Pepper

1) Preheat your oven to 200C/180C Fan and Line a large baking tray with parchment paper.

2) Unroll the pastry sheet onto the baking tray and lie it down flat – Leaving an inch gap around the edge, spread the Tomato Puree onto the pastry sheet as evenly as possible.

3) If you’re making your own pesto, simple blitz the basil, pine nuts, cheese in a food processor until fine. Pour in a few tablespoons of oil to get the consistency you want, I keep mine quite stiff! And Flavour with Salt & Pepper as you please

4) Dollop on the Pesto, and sprinkle over the Grated Cheeses – Add the halved Cherry Tomatoes and bake in the oven for 20-25 minutes until cooked through and Golden.

You can easily leave out the Tomato Puree, but I loved the added Tomato flavour! You can also use other vegetables or your favourite things for example – I add in Olives for my family as they love them, but personally I don’t!

This is best served fresh and straight out of the oven, but will keep covered in the fridge over night!

  • 280g/10oz ready-rolled light puff pastry
  • 200g/7oz baby courgettes, cut into 15mm/⅝in slices
  • 1 large red pepper, cored, seeds removed, cut into 2cm/¾in chunks
  • 1 large yellow pepper, cored, seeds removed, cut into 2cm/¾in chunks
  • 1 red onion, cut into 2cm/¾in chunks
  • 4 garlic cloves, sliced
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 4 sprigs thyme, leaves picked spray
  • 1 tbsp semi-skimmed milk
  • 100g/3½oz cherry tomatoes, halved
  • 75g/2¾oz goats’ cheese, crumbled
  • sea salt and freshly ground black pepper

Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.

Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil.

Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside.

Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.

Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.

Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve.

  • 1 JUS-ROL™ puff pastry square
  • 2-3 teaspoons fresh pesto
  • 6-7 cherry tomatoes, halved
  • 3-4 slices yellow pepper
  • 30g mozzarella cheese, drained and cubed
  • 1 free-range egg, beaten, for glazing

Preheat the oven to 220ºC, 200ºC fan, gas mark 7.

Remove a JUS-ROL&trade puff pastry square with the baking paper.

Defrost each square at room temperature for 10 minutes.

Place the JUS-ROL&trade puff pastry square with its baking paper onto a baking tray. Prick the center several times.

Spread pesto on top leaving a 3cm border. Top with tomatoes and peppers and then scatter over the mozzarella.

Brush the egg around the 3cm border, then bake for 15-20 minutes or until pastry is risen and golden and the cheese has melted. Serve hot or cold with a crisp green salad.

*All information included in this recipe has been provided by General Mills.

Tomato and pesto puff pastry tart recipe - Recipes

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.

Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan.   Arrange the zucchini and tomatoes in concentric circles on top.

Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk.  Pour the egg mixture over the vegetables.  Sprinkle with the remaining Parmesan cheese.  Fold the excess pastry in over the filling.

Bake for 45 minutes or until set.  Let the tart cool in the pan on a wire rack for 20 minutes.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Watch the video: Τάρτα πατάτας! Potato tart with pesto sauce! (June 2022).


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