Mixed tomato tart

Mixed tomato tart

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  • 4
  • 15 minutes
  • 30 minutes
  • Mulderbosch Cabernet Sauvignon Rosé 2012


  • 500 g Woolworths all butter puff pastry
  • 3 T olive oil
  • 100 g Parmesan, grated
  • 10 g basil leaves, plus extra to garnish
  • 700 g mixed small tomatoes
  • Sea salt and freshly ground black pepper, to taste
  • 20 g Parmesan shavings

Cooking Instructions

Preheat the oven to 200°C.

Place the pastry on a baking sheet and brush with a little olive oil. Sprinkle with Parmesan and press in the basil leaves. 

Leave the very small tomatoes whole, but halve or quarter the bigger ones. Arrange the tomatoes on the pastry. Brush with the remaining olive oil and season with salt. Bake for 20 minutes. Reduce the heat to 180°C and bake for a further 10 to 15 minutes, or until the pastry is crisp and golden and the tomatoes are starting to catch. Season with black pepper and Parmesan shavings and tuck in remaining basil leaves.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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