The BBC Good Food logo
Cheese, tomato & pesto tart

Cheese, tomato & pesto tart

By
A star rating of 4.9 out of 5.8 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Easy-to-make with just five ingredients

Nutrition:
NutrientUnit
kcal475
fat32g
saturates14g
carbs37g
sugars3g
fibre1g
protein12g
salt1.63g
Advertisement

Ingredients

  • 375ml pack ready-rolled puff pastry
  • 85g wensleydale cheese (or other crumbly, sharp cheese)
  • handful pitted olives
  • 250g punnet cherry tomatoes , halved
  • 2 tbsp pesto , try using fresh from the chiller cabinet

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content