Tomato tart


  • 4 tbsp soft cheese
  • 1 tsp Dijon mustard
  • 8 ripe tomatoes
  • 375g puff pastry
  • flour, for rolling out
  • anchovies or olives to decorate, if you like
  • chunk parmesan


  • STEP 1

    Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.

  • STEP 2

    Cut the tomatoes into thick slices.

  • STEP 3

    Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet

  • STEP 4

    Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.

  • STEP 5

    Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).

  • STEP 6

    Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

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