Cherry Tomato Pesto Tart
Lately I've been working on a few recipes that are quick and easy to make, and I am so delighted to be sharing my Cherry Tomato Pesto Tart with you! This is such a simple meal to make for a starter, a light lunch or dinner with a side salad, and it's perfect all year round. It's all the things we love - flaky puff pastry is layered with basil pesto, mozzarella cheese and sweet cherry tomatoes marinated in extra virgin olive oil, thyme, oregano, chilli flakes, flaky sea salt and cracked pepper, and then it's baked in the oven on high until the pastry turns golden brown and the tomatoes wrinkle and burst. This flaky tomato tart is a flavour sensation and will become your entertaining favourite because everyone will think you went to such a huge effort to make it, but really, you didn't.
Why you are going to love this recipe
Not only is this recipe simple and quick to make, it's really easy to prepare. Take a sheet of puff pastry from the freezer and place it on a baking tray lined with baking paper to it has time to thaw. In a large bowl, prepare the marinated tomatoes by drizzling olive oil all over and sprinkling with thyme, oregano, chilli flakes, sea salt and cracked pepper. Prepare the puff pastry by spooning basil pesto on top, followed by grated mozzarella cheese. Then carefully place the cherry tomatoes on top and bake in the oven at 240C for 10 to 15 minutes, until the pastry has puffed up and is golden brown. Yup, it's that simple!
Buy locally grown produce - if you can!
If you can, try to source locally grown tomatoes from your local fruit and vegetable shops. I always get my tomatoes from Tewantin Market Garden and the flavour is like nothing you've ever experienced before - they're exactly like the tomatoes Jason and I had on our honeymoon in Italy, and still talk about today. They're juicy, bright and vibrant. Obviously supermarket cherry tomatoes will also taste beautiful, but if you can support your local growers, do! I don't know about you, but this recipe has got me excited for spring and summer recipes. Nothing beats an abundance of herbs, fruits and vegetables (and edible flowers), they bring so much inspiration and there are so many recipes up my sleeve that are simple and easy to create. This being one of them.
A little note from me
Thank you so much for taking the time to read through this recipe. I hope you enjoyed it and feel inspired! You can also stay in touch with me by following along on Instagram and Pinterest, or sending me an email at jaharn@smorkitchen.com. Happy cooking, happy making!
And for those wanting to know, the table cloth featured in these images is from I Love Linen, and it's absolutely gorgeous!
Cherry Tomato Pesto Tart
Lately I've been working on a few recipes that are quick and easy to make, and I am so delighted to be sharing my Cherry Tomato Pesto Tart with you! This is such a simple meal to make for a starter, a light lunch or dinner with a side salad, and it's got all the things we love - flaky puff pastry is layered with basil pesto, mozzarella cheese and sweet cherry tomatoes marinated in extra virgin olive oil, thyme, oregano, chilli flakes, flaky sea salt and cracked pepper, and then it's baked in the oven on high until the pastry turns golden brown and the tomatoes wrinkle and burst. This flaky tomato tart is a flavour sensation and will become your entertaining go-to because everyone will think you went to such a huge effort to make it, but really, you didn't. Ha.
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1 sheet puff pastry, thawed
2 cups cherry tomatoes
1/4 cup extra virgin olive oil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon dried chilli flakes
1/2 teaspoon flaky sea salt
1/2 teaspoon cracked pepper
1/3 cup basil pesto
1/2 cup grated mozzarella cheese
Directions
Preheat oven to 240C. Take a sheet of puff pastry from the freezer and place it on a baking tray lined with baking paper to it has time to thaw.
In a large bowl, prepare the marinated tomatoes by drizzling olive oil all over and sprinkling with thyme, oregano, chilli flakes, sea salt and cracked pepper. Combine the ingredients together with your hands.
Prepare the puff pastry by spooning basil pesto on top and in the middle of the puff pastry, leaving approximately 2cm edge free, followed by grated mozzarella cheese. Feel free to add more pesto and cheese if you like!
Carefully place the cherry tomatoes on top and bake in the oven (at 240C) for 10 to 15 minutes, until the pastry has puffed up and is golden brown.
Remove from oven, slice and enjoy!
