British Tomato Week: Tomato, pesto and goats cheese tarts

Gotta love a tomato tart! These little ones are great for a light lunch served with a salad or served with early evening drinks with friends. The tomato, goats cheese, puff pastry combo is fantastic. I spread pesto on first which adds a nice herby flavour. When my pesto ran out I sprinkled a generous amount of dried Herbes de Provence on the pastry before adding the tomatoes and cheese. Another delicious combo.

Simply the best ingredients
Simply the best ingredients

Makes 6

1 sheet of Jus Rol puff pastry, defrosted

4 medium tomatoes, thinly sliced

6 tbsp pesto

150g mild, soft goats cheese

1 egg, beaten

Lay the sheet of pastry on a lightly floured board. Divide it into six squares.

Brush the pastry with the beaten egg.

Spread the pesto in the centre of pastry. Layer the tomatoes over it and top with pieces of goats cheese.

Place on a roasting tray in the oven and cook at 180C for 15 to 20 minutes.

Remove and leave to cool a little before eating.

Building the tarts
The tasty finished product

Tomato fact of the day

Tomatoes are a good source of Vitamins A, C and E, the natural plant pigments known as carotenoids (both beta-carotene and lycopene) and flavonoids. They contain minerals such as potassium, which has been linked to lowering blood pressure and calcium, which is vital for healthy bones and teeth. And tomatoes are low in calories, have virtually no fat and no cholesterol. The more you eat the better you feel!

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