top of page

roast tomato tart with pesto

Updated: Jul 1, 2020

This delicious tart is made with puff pastry, sweet roasted tomatoes and a delicious pesto base. It's simple but so tasty and great for gatherings or parties. You can use a ready-made pesto if you like or to make your own you can find my recipe here. I sprinkled a little zaatar on top which gave it a beautiful flavour, zaatar is a middle eastern spice mix but you can skip this if you can't find any.


2 sheets of frozen puff pastry, thawed

200g cherry tomatoes, chopped in half Pesto to spread on the base (I used about 100g) click here for recipe

Zaatar to sprinkle on top

Salt and pepper to season Pine nuts to sprinkle on top

1. Preheat your oven to 200 degrees celsius.

2. Take your first sheet of puff pastry and cut out the centre so you are left with a square frame (about 1 inch thick) that you can lay on top of the second sheet of pastry. This is so the edges will be raised when the pastry is cooked. You can use the piece that you cut out to make small tartlets with leftover pesto & tomato. Place your pastry on a lined baking tray before you start adding topping otherwise it will be hard to move on to one later.

3. Spread the pesto evenly over the base of the pastry. Place the cherry tomatoes on top and sprinkle with zaatar. Season with salt and pepper and sprinkle with pine nuts.

4. Bake for about 20 mins or until the pastry is a golden brown and the tomatoes have softened. Remove from the oven and let it sit for a few mins, then cut into desired pieces and serve. Enjoy!

Tag @veganbyeden if you try this recipe, I'd love to see your creations :)


Recent Posts

See All
bottom of page