Tomato pastry

A vibrant fresh dish that is great for “aperitivo” accompanying your Campari spritzes or as an after-school kids’ snack. Choose dark red tomatoes or multicoloured, perfectly ripe cherry tomatoes that appear in the summer months and jazz it up with green basil. It never fails!


  • 1 x 375gr puff pastry
  • 3-4 large tomatoes, thickly sliced
  • 12 cherry tomatoes
  • 125gr fresh mozzarella
  • 1 cup of fresh basil leaves
  • 1 egg, lightly whisked
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  1. Preheat your oven to 200C.
  2. Unroll the pastry sheet onto a baking tray lined with baking paper.
  3. Lightly run a knife around the edge of the pastry creating a border around the pastry.
  4. Arrange the tomatoes within the line/pastry border.
  5. Brush the pastry edge with the whisked egg.
  6. Drizzle the tart with olive oil and sprinkle generously with sea salt.
  7. Bake for 25-30 minutes and until the pastry is puffed and golden.
  8. Top with freshly torn mozzarella (or buratta or bocconcini) and the fresh basil leaves.
  9. Drizzle with olive oil and sprinkle with salt and black pepper. 

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