Cheese, tomato & pesto tart

Cheese, tomato & pesto tart

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(4 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Easy-to-make with just five ingredients

Nutrition and extra info


  • kcal475
  • fat32g
  • saturates14g
  • carbs37g
  • sugars3g
  • fibre1g
  • protein12g
  • salt1.63g
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  • 375ml pack ready-rolled puff pastry
  • 85g Wensleydale cheese (or other crumbly, sharp cheese)
  • handful pitted olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 250g punnet cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp pesto, try using fresh from the chiller cabinet



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.

  2. Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.

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Comments (3)

maryam786's picture

Im Going to try to make this pizza hopefully
it will turn out nice hehee :)

melpadge37's picture

Fabulous recipe and delicious. Takes no time at all to prepare and cook.

juliebolam's picture

Easy peasy, especially with ready rolled pastry, and much better than what you'd buy in the shop. Added a handful of pinenuts which the kids like.

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