Cherry Tomato Tart

By Faeza
29 May 2015


¦ 1 packet (400g) frozen puff pastry, thawed

¦ 65ml (¼ cup) ready-made basil pesto

¦ 250g cherry tomatoes

¦ 125ml (½ cup) Parmesan cheese, grated

¦ 65ml (¼ cup) olive oil

¦ Fresh basil

¦ 1 egg, beaten (for brushing)


Preheat oven to 180°C. Grease a baking tray.

Cut puff pastry in half lengthways to make two rectangular sheets.

Use one of the rectangles, and freeze the other one.

Place the pastry sheet on a greased baking tray. Using a sharp knife, score a border 2cm from the edge, being careful not to cut through the pastry.

Spread basil pesto over pastry within the border. Slice cherry tomatoes in half and arrange them cut-side down on top of the pesto.

Sprinkle with Parmesan cheese and drizzle with olive oil.

Brush the edges with beaten egg.

Bake in the oven for 20 minutes, or until the pastry is puffed up and golden brown.

Garnish with chopped fresh basil, then serve warm.