Tomato tarts Margherita
Member recipe

Tomato tarts Margherita

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Delicious, crisp tarts with puff pastry bases, topped with a rich tomato sauce, mozzarella and salami and baked until risen and bubbling, served scattered with oregano

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • For the sauce:
  • 2 tbsp sunflower oil
  • 1/2 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 400g can Cirio Chopped Tomatoes
  • 2 tsp sugar
  • salt and freshly ground black pepper
  • 400g pack ready rolled puff pastry
  • 225g/8oz mozzarella, sliced
  • 4 slices salami
  • 1 egg beaten
  • fresh oregano, ripped
  • watercress for decoration


    1. First make the tomato sauce. Heat oil in a pan and fry onion and garlic over gentle heat until softened but not brown. Pour over Cirio Chopped Tomatoes and sugar. Bring to bubbling and reduce slightly. Season with salt and freshly ground black pepper. Cool.
    2. Place pastry on a worktop and unroll flat. Using a saucer as a template, cut out 4 circles. Discard extra pastry. Spread over the cooled tomato sauce, leaving a rim of 1cm/1/2 in. Top with mozzarella and finish with a slice of salami. Brush egg wash over the exposed edge of the pastry.
    3. Bake in a pre-heated oven Gas 6 400F 200C for around 10 minutes, or until pastry is crisp, airy and golden. Serve warm scattered with ripped oregano leaves.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.