Seasonal family food: Summer Tomato Tart

This recipe is a real Glut Buster if you are feeling overwhelmed with endless pickings of tomatoes. The baking really brings out a richer flavour to your toms and the combination with cheese and basil is a classic. You could serve this as part of a family dinner, bake it in advance for a posh picnic or even slice it up into smaller portions as a tasty canapé at an end-of-summer barbecue.

I’ve used cherry tomatoes, but you can just as easily use normal sized tomatoes, thinly sliced. I’ve also been all frivolous and used my allotment-grown purple basil (Red Rubin) in the cheese mixture and as a garnish, but green basil would obviously give you the classic Italian Tricolour.

This recipe is based on a standard sized sheet of puff pastry and makes about 6-8 servings (we eat sensible-small portions).


  • 1 sheet (400 g) puff pastry (removed from freezer or fridge in time to come to room temp)
  • 4 tbsp cream cheese
  • 1 clove of garlic
  • 1 tsp Dijon mustard
  • 3 tbsp fresh basil, chopped
  • 25g Parmesan cheese, grated
  • 50g goats cheese, crumbled
  • 30 cherry tomatoes, cut in half
  • Freshly ground black pepper


Preheat your oven to 220C.

Cut the cherry tomatoes in half (if you are using larger tomatoes then slice them into 5mm slices) and place on kitchen towel to soak up some of their moisture for about 15-20 minutes.

In a small bowl combine the cream cheese, Dijon mustard, garlic, basil and Parmesan cheese.

Unroll the puff pastry sheet and leaving it on the baking paper it came on, place the whole sheet onto a baking tray. Prick the pastry all over with fork leaving about 2cm unpricked as a border.

Spread the cheese and basil mixture thinly across the pastry, leaving the same border at the edges.

Crumble the goats cheese evenly across the top.

Tomato Tart - Cheese mix

Arrange the tomato halves across the tart evenly.

Bake the tart in the oven for about 25 minutes, until the crust is golden, the tomatoes look beautifully roasted and the cheese is melted.

Leave to cool for at least 5 minutes before garnishing with fresh basil and slicing into portions of yumminess.

Tomato tart baked



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