These tasty tomato puff pastry tarts are quick and easy to make. We used Piccolo cherry tomatoes that are bursting with flavour.

Tomato pastry
Print Recipe
Nutrition Facts
Tomato puff pastry tarts
Amount Per Serving
Calories 623 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 13g81%
Cholesterol 20mg7%
Sodium 461mg20%
Potassium 106mg3%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 425IU9%
Vitamin C 2mg2%
Calcium 149mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Tomato puff pastry tarts

A perfect lunchbox or picnic treat
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch
Cuisine: British
Servings: 4
Calories: 623kcal

Equipment

  • Baking sheet

Ingredients

  • 375 g fresh ready-rolled puff pastry
  • 2 tbsp fresh basil pesto heaped
  • 50 g slow roasted tomatoes with garlic, basil and extra virgin oil, roughly chopped
  • two big handfuls of Piccolo tomatoes halved
  • 100 g mozzarella roughly chopped
  • olive oil
  • fresh basil leaves to serve

Method

  • Preheat the oven to 190°C
  • Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.
  • Spread the pesto over the centre of the pasty, top with the chopped slow roasted tomatoes and then the halved Piccolo tomatoes and finally the mozzarella.
  • Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes.
  • Serve with a few fresh basil leaves on top.

Nutrition

Calories: 623kcal | Carbohydrates: 44g | Protein: 13g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 20mg | Sodium: 461mg | Potassium: 106mg | Fiber: 2g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 3mg

Recipe courtesy of The Tomato Stall

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