Tomato & pesto tart



1 puff pastry sheet

300g cherry tomatoes, halved

Chilli oil for drizzling

Salt and pepper to taste


For the pesto

20g walnuts

20g pine nuts

140g basil leaves

40g parmesan

2 garlic cloves

150ml rapeseed oil

1 lemon, all of the zest and half of the juice    



  1. Preheat the oven to 200C                                                                                                                     
  2. Place all of the pesto ingredients into a food processor and blitz until smooth. Leave this mixture to one side until needed                                                                                                                
  3. Lay the sheet of puff pastry on a clean, flat surface. Make a cut 1.5" from the top length-way edge, all along the side. Cut this strip in half, giving you two pieces of pastry roughly 6" in length                          
  4. Cut the remaining pastry into strips approximately 1.5" wide, you should be left with 5 - 6 strips    
  5. Place each strip onto a lined baking tray, making sure there is a gap between each strip                 
  6. Spread 2 teaspoons of the pesto in the middle of each puff pastry piece, leaving a clean border around the edge of each rectangle. Lay 5 or 6 halves of cherry tomatoes on top of the pesto. Drizzle with the chilli oil and add a sprinkle of salt                                                                               
  7. Pop the tray into the preheated oven for 15 minutes, or until the pastry has puffed up around the edges and is a golden colour                                                                                                          
  8. Remove from the oven and allow to cool slightly before serving

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