Tomato and pesto tart recipe

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10 min


25 min

This easy, open tart with tomato and pesto is great any time of the year. In the winter, rustle it up as a warming pie the whole family will love, and in the summer it would work great for a light picnic treat. The juicy cherry tomatoes and pesto go hand in hand and kids and adults alike will love the puff pastry base, making it a nice change from picnic sandwiches, with oregano adding an extra Italian touch.


  • 1 sheet of ready made puff pastry
  • ½ jar pesto
  • 100g grated Parmesan
  • 200g cherry tomatoes
  • 1tbsp olive oil
  • 2tsp dried oregano


  • Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.

  • Grease a baking sheet.

  • Roll out the pastry to 1cm thick. Cut into 2 strips and place on the baking sheet.

  • Using a sharp knife, score a 2cm in from the edge of the pastry.

  • Spread the pesto over the centre of the pastry.

  • Sprinkle with Parmesan.

  • Thinly slice the tomatoes and lay over the pesto and Parmesan.

  • Brush the outside 2cms of the pastry with olive oil.

  • Sprinkle each tart with oregano and bake for 20 to 25 minutes.

  • Remove from the oven and serve immediately.

Top tip for making Tomato and pesto tart

For the individual touch why not make 6 individual square tarts.

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