Tomato and Pesto Tarts

There's no pastry making here and not even any rolling. In fact, the trickiest thing you'll need to do is slice the tomatoes.


  • 320g (12oz) pack of ready rolled puff pastry (approx 350mm x 230mm (or 14 x 9 inches))
  • 6 heaped teaspoons of pesto (approx 80g (3oz))
  • 2 large tomatoes, about 150g (5oz) each
  • a splash of milk
  • a drizzle of olive oil
  • salt and pepper

Optional toppings - choose a few of - feta cheese, a few torn black olives, basil, fried lardons, Parmesan shavings


  1. Preheat the oven to 220°C/200°C Fan/425°F, (gas mark 7).
  2. Cut the ready rolled pastry into 6 equal squares and place the squares on 2 lightly greased baking trays.
  3. Now use a sharp knife to mark a thin border round the edges of the pastry squares. DON'T CUT THROUGH the pastry - you really are just marking the crust of the tart here. Then use a fork to gently pierce inside the border - this will prevent the centre of the tart from puffing up.
  4. Next put a large teaspoon of pesto in the centre of each square and spread it gently to the edge of the border.
  5. Now slice up your tomatoes and arrange them neatly on the pastry squares - it's good if the slices overlap a little because they will shrink as they cook.
  6. Season with salt and pepper and drizzle with a little olive oil. Then using a pastry brush, gently brush a little milk around the pastry borders of the tarts - this will help the pastry to brown in the oven.
  7. Bake in the oven for 15-20 minutes or until golden brown.
  8. If you want to, sprinkle the tarts with your favourite combination of toppings just before you serve them - but they really are lovely just as they are. Your choice.

Keywords: quick, no skill required, prepare ahead