Mixed tomato puff tart
- Published: 31 May 08
- Updated: 4 Mar 25
You can try this delicious vegetarian tart recipe with goat’s cheese instead of mozzarella. For a smart dinner party starter, make 4 individual tarts.
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Ingredients
- 375g pack fresh ready-rolled puff pastry
- 2 heaped tbsp fresh basil pesto
- 3 vine tomatoes, sliced
- 40g sun-dried tomatoes, roughly chopped
- A handful baby plum tomatoes and orange cherry tomatoes, both halved
- 125g mozzarella ball, torn
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry, trim to a 30cm x 20cm rectangle and score a 2cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 15 minutes.
- Spread the fresh basil pesto over the centre of the pastry. Arrange the vine tomatoes, the sun-dried tomatoes, the baby plum tomatoes and orange cherry tomatoes on the pastry.
- Scatter the mozzarella and season with salt and freshly ground black pepper. Return to the oven for 10 minutes.
- Scatter with a few fresh basil leaves and serve.
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- Recipe from June 2008 Issue
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This was fabulous, had to make a vegetarian meal for friends coming for dinner, I swapped the pesto for sundried tomato paste which added a touch more sweetness, thankfully I’d made 2 tarts because everyone wanted 2nd helping, I served it with a few salads. This will definitely be made again.