Go Back

Puff Pastry Roasted Tomato Tart

My quick and easy roasted tomato tart made with puff pastry is a super delicious seasonal dish and brilliant for summer parties, events and picnics.
Course Dinner, Lunch, Party Food
Cuisine British
Keyword Puff Pastry Roasted Tomato Tart
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 250kcal
Author Sisley White


  • 300 g Puff pastry (You can use a ready rolled pack from the supermarket which is about 320g)
  • 1 tablespoon Butter
  • 1 Onion
  • 1 Clove of garlic
  • 1 Chilli optional
  • 600-800 g Tomatoes in different sizes You could go up to a 1 kg of tomatoes if your base is large.
  • 1 Mozzarella ball
  • Basil leaves
  • salt and pepper


  • Remove the pastry from the oven 20 minutes before you want to use it. This will allow it to become easier to roll out.
  • Preheat the oven to 220ºC/200º fan
  • Roll out the puff pastry, cut it into a circle and place it in an oven proof dish or tart tin.
  • With a knife mark a 1.5/2cm boarder. Using a pastry brush, brush melted butter on around the boarder.
  • Chop up an onion and soften in a saucepan with a little knob of butter.
  • Once the onion has started going see through add a chopped clove of garlic, a few slices of red chilli and basil leaves.
  • Once all soft remove from the heat and allow to cool slightly before adding to the puff pastry base.
  • Spoon the onion mix on the pastry, leaving the boarder free.
  • Chop the tomatoes in to slices and place over the onions and garlic. Try not to layer the tomatoes too much. A bit of an overlap about 2 thick seem to work well.
  • Pop in the oven for 10-15 minutes. Until golden brown and crisp.
  • Serve straight away and enjoy.


The tart saves really well for lunch boxes and served cold.