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Tomato Tart
A great meal doesn’t have to contain meat. This Tomato
Tart makes a great vegetarian meal. Team it up with a salad
(see the Club Zone area of the Let’s Get Cooking website for
a whole range of salad recipes).
Nutritional information per portion (188g):
calories
fat
saturates
sugars
salt
449.6
32.9g
47%
13.4g
67%
4.4g
5%
1.0g
17%
of an adult’s guideline daily amount
Equipment
Ingredients
Baking tray
Serves 4–6
Chopping board
375g pack puff pastry, defrosted
Pastry brush
6 tomatoes
Rolling pin
Black pepper (optional)
Sharp knife
2–3 x 15ml spoons pesto
(to make your own, see the
recipe for Hey Pesto! on the
Club Zone area of the Let’s
Get Cooking website)
Fork
Measuring spoons
Spatula
Grater
Oven gloves
LGC233
Dairy, egg, nuts (in the pesto) and wheat/gluten
50g Parmesan
OR Cheddar cheese
5g (a few) fresh basil
OR thyme leaves
1 x 15ml spoon olive oil
Beaten egg yolk/little milk
(for brushing)
Little white flour (for rolling out)
Top Tips
• If you don’t like pesto, try spreading your tart with
1 or 2 x 15ml spoons tapenade (black olive paste). It
tastes strong so you don’t need to use much.
• Passata is a thick tomato purée. Crush a clove of
garlic and mix with 3 x 15ml spoons passata and use
it instead of the pesto. This also works as a base
sauce for a pizza before you add the other toppings.
• This dish can be served warm or cold.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used: 1, 3, 4, 6a, 8a, 10d, 12a, 14b, 16.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Tomato Tart
Method
1. Preheat the oven to 200°C/180°C fan or gas mark 6.
Brush the baking tray lightly with olive oil.
2. Dust a chopping board or clean work surface with a
little flour. Roll the pastry out into a rectangle about
30cm x 30cm. Cut 2 x 1cm wide strips off the length
of the pastry.
3. Lay the square pastry base onto the lightly greased
baking tray.
Something to try next time
• Try making a caramelised onion tart. Finely
slice 2 large onions. Cook very slowly in 1 x
5ml spoon oil, 5g butter and ¼ x 5ml spoon
sugar in a heavy pan until soft and caramel
brown (not burned!). Lay out over the pastry
base. Scatter with 1 x 10ml spoon finely
chopped fresh herbs. Bake. You could also
try adding 20g finely chopped olives or 20g
crumbled goats cheese.
4. Brush each of the 2 strips lightly with milk or
water, then stick them wet side down along each
long edge of the tart to create edges.
LGC233
5. Prick the main tart (not edges) lightly all over with
a fork to stop it puffing up as it cooks. Spread the
base thinly with pesto using a spatula.
6. Finely slice the tomatoes. Lay them over the
pesto. Add black pepper to taste (if using) and
grate the cheese over the top. Scatter with torn
basil leaves or thyme.
7. Brush the 2 edges lightly with a bit of beaten egg
yolk or milk.
8. Bake for 20 minutes – leaving a little longer if
needed. The bottom of the tart should be crisp and
the edges brown and puffy.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.