Tomato Pesto Tart
An easy cherry tomato tart with homemade basil pesto and flaky puff pastry, perfect for entertaining, lunch or summer dinners.
Sweet, blistered cherry tomatoes, vibrant homemade pesto and golden, flaky puff pastry, this tomato pesto tart is everything you want in an effortless savoury bake. It’s the kind of recipe that looks impressive but couldn’t be simpler to throw together, making it perfect for casual entertaining, long lunches or an easy summer dinner.
I'm not going to lie, I cheated a bit on this one and so can you. I did use my favourite puff pastry because who has time to spend a day making pastry, (Thank you Empire Pastry) and I also cheated on the pesto this time around, though I normally wouldn't. I used some Monini Genovese Pesto that was sent to me and it was good!
I have written the recipe with homemade options though, because I am all about that generally!
The fresh (homegrown) cherry tomatoes roast into little pockets of jammy sweetness, while the pesto adds herby depth and richness against the crisp pastry base. Serve it warm with a peppery salad, cut into squares for a grazing board, or slice generously for a light vegetarian main. Simple ingredients, big flavour, and guaranteed to disappear fast.
Need
- 1 Batch Puff Pastry or 1 sheet commercial puff pastry Recipe
- egg wash as needed
- 1 Batch Hey Pesto as needed Recipe
- 60 Grams parmesan cheese cubed
- a lot of cherry tomatoes
- basil to garnish
Do
- 1
Preheat the oven to 190°C on fan forced.
- 2
If making your own pastry and pesto, premake well in advance and have them ready to go.
- 3
Roll into a square or rectangle or even a round and place onto a lined baking sheet. Score the pastry 1 inch in so that it will form an edge when baking.
- 4
Brush the edge only with egg wash.
- 5
Spread within the edges with plenty of pesto.
- 6
Grate the parmesan 10 sec/speed 10 and sprinkle about half of it over the pesto.
- 7
Arrange the cherry tomatoes on top. Sprinkle with remaining cheese.
- 8
Bake on bottom shelf for 25-30 minutes or until edges are golden and the tomatoes are bursting.
- 9
Garnish with fresh basil leaves and serve immediately.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
