Roasted Tomota Tart with Feta Cheese

Roasted tomato tart with feta cheese and basil pesto, topped with dressed baby spinach


  • 200g puff pastry
  • 1 punnet baby rosa tomatoes
  • 2 tablespoons basil pesto
  • 100g Danish feta cheese
  • 1 egg, beaten

For garnish

  • 1 packet baby spinach
  • balsamic vinegar
  • olive oil
  • salt, cracked black pepper,


  1. Preheat the oven to 220’C.
  2. Dust some flour onto your surface and cut the puff pastry into round shapes using a large 9cm cookie cutter.
  3. Spread some basil pesto in the centre of the pastry and add some crumbled feta cheese on top of this.
  4. Slice some baby rosa tomatoes in half and put about 5 pieces onto the feta.
  5. Brush the outside of the pastry with a beaten egg and place into the hot oven for about 20 minutes or until flaky and golden brown.
  6. Once cooled garnish it with dressed baby spinach leaves and drizzled with reduced balsamic swirls.


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