Easy Cherry Tomato, Pesto and Feta Tart
This cherry tomato and feta tart is super easy to make, and it is a delicious idea for lunch or an afternoon tea. With puff pastry, basil pesto, feta and cherry tomatoes this tart is full of flavour and has a great balance of sweet and salty flavours.
I’ve used some store-bought puff pastry that has already been rolled to make this recipe even quicker to make, however you can make your own pastry if you have the time.
I’ve also used a store-bought basil pesto, which again you could substitute for homemade pesto if you have lots of basil and the time to make it!
- 350g (1 sheet) of puff pastry
- 1 ½ cups of cherry tomatoes
- 50g of feta
- 1 egg, beaten
- ½ red onion
- 1 tsp of dried mixed herbs
- ½ tsp of garlic powder
- Salt and pepper to taste
- 1 Tbsp olive oil
- 1 Tbsp of pine nuts (optional)
- Start by pre-heating your oven to around 180 degrees Celsius (fan bake) or 350 degrees Fahrenheit
- While the oven is heating, roll out the pastry onto a sheet of parchment paper over a baking tray
- Spread the basil pesto over the pastry, and fold over a crust
- Halve the cherry tomatoes and place on top of the pastry
- Slice up the red onion thinly, and place on top of the tomatoes
- Crumble or dice up the feta into cubes and place on top
- Sprinkle over the pine nuts, dried herbs, garlic powder, and salt and pepper
- Drizzle over 1 tablespoon of olive oil
- Beat the egg and brush over the pastry crust
- Place the tart in the oven for around 20 minutes, or until the pastry is golden brown
- Allow to cool for five minutes, then serve
- I sliced mine into 6 medium sized pieces, but you can choose how large or small you slice it depending on how you are serving the tart.