PESTO & TOMATO PUFF PASTRY TART
This quick, five-ingredient tart is simple to make and always a crowd-pleaser — flaky puff pastry topped with vibrant pesto and juicy tomatoes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Ingredients
-
320
g
puff pastry sheet
most ready-made sheets are suitable for vegans, but check the pack if needed -
90
g
green pesto (vegan or regular) -
500
g
small tomatoes
halved -
olive oil
for glazing - sea salt & freshly ground black pepper
- to serve: fresh basil
Instructions
-
Preheat the oven to 180°C (fan)/390°F/gas 6.
-
Unroll the puff pastry on a baking tray and cut it into the largest circle you can. Reserve any leftover pastry to make small tarts or pesto straws. With a knife, score an indent about 1.5 cm from the edge all the way around to form the crust.
-
Spread the pesto evenly across the pastry up to the scored edge. Arrange the halved tomatoes in a spiral on top. Lightly brush the tomatoes and pastry with olive oil, season with salt and pepper, and bake for 25–30 minutes, until the pastry edge is golden and crisp.
-
Finish with fresh basil leaves and an extra grind of black pepper. Serve warm.
Want more quick and easy lunch ideas? Try this Roasted Red Pepper & Cannellini Toast.