Mixed tomato puff tart

Name: Mixed tomato puff tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 31 May 08
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands on time 10 mins, plus 25 mins baking time

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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

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.

Recipe from June 2008 Issue

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