Recipe: Tomato & Pesto Tart


I am allllll about easy recipes for when I’m cooking for us, with a 6-month-old needing my attention. So, if I can throw something together that tastes good as well as taking no time at all to make then it gets a big thumbs up from me and I’m likely to cook it exactly 297 times per month. Now, don’t get me wrong, this is not an attractive dish – it will not win any awards for presentation, but who needs that when you’re a mum and just need to eat something to sustain you for a while. I’m hoping to start cooking family meals for all of us any day now, so that we can all be having the same food, but we’re still on the finger veggies right now. Once I start on those family recipes, I’ll post a few more here, in case you need some ideas, but for now, here’s a super duper easy puff pastry tart featuring tomatoes and pesto.


  • Ready-rolled puff pastry sheet
  • Approx. 2 tbsp pesto
  • 4 tomatoes, sliced thinly


  • Preheat your oven to 180 celsius / 350 fahrenheit.
  • Lay the pastry sheet onto a large sheet pan, covered with non-stick baking paper.
  • Score the pastry lightly with a knife about 3cm from the edge, so you create a lined, smaller rectangle in the centre.
  • Use a knife or the back of a spoon to spread a thin layer of pesto onto the inner rectangle of the pastry, stopping at the score line.
  • Lay the tomato slices side-by-side on the pastry, on top of the pesto, again stopping at the scored line.
  • Bake in the oven until the edges of the pasty have puffed up and the bottom of the tart is cooked through and golden.

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