First posted: Jul 21, 2013

Roasted Tomato Tart with Pesto, Goats Cheese and Basil



Cooks in:        Serves:4-6

  • 1 roll puff pastry, thawed
  • 2 Tbsp sweet chilli sauce
  • 1 cup grated cheddar cheese
  • 2 cups roughly chopped mixed tomatoes
  • 1 tsp sugar
  • 1 Tbsp fresh pesto of your choice, loosened with olive oil or lemon juice
  • 100g soft goats cheese, to serve
  • Handful fresh basil leaves, to serve
  • Salt and freshly ground black pepper to taste

What to do

1. Pre-heat oven to 180C.

2. Roll the pastry out onto a lightly floured or greased baking tray. Using a fork, create a border 1 cm from the edge of the pastry,

2. Spread over the sweet chilli sauce using the back of a spoon, sprinkle over the cheese, tomatoes and sugar. Bake for 20 minutes or until the pastry is cooked through and lightly golden.

3. Remove from the oven, drizzle over the basil pesto, crumble over the goats cheese and add fresh basil leaves, as well as a generous sprinkling of salt and pepper. Serve immediately.

For our pesto we used the gorgeous instant pesto mix from NoMu.

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