Quick and easy tomato and basil savoury tart recipe with goats cheese

Quick and easy tomato and basil savoury tart recipe with goats cheese

I did my online shop this week and over ordered on the tomatoes. Easily done, I thought I had bought a small punnet of cherry tomatoes. And what was delivered, was a bucket of tomatoes. I didn’t want them to go to waste. Since we had friends over for a barbecue, it was the perfect time to whip up this quick and easy tomato and basil savoury tart recipe with my tomatoes, a jar of pesto and some goats cheese. Quick, simple and delicious.

No more quiche

OK, I do like a quiche, but let’s face quiche is prone to a soggy bottom. Whereas a savoury tart? A savoury tart is a delight of light, crumbly puff pastry, filled with a range of mouthwateringly savoury deliciousness. Who said tarts had to be the preserve of fruit? Push the boat out, fill your tarts with salmon, spinach, asparagus, goats cheese, red onions.

Quick and easy tomato and basil savoury tart recipe with goats cheese

I’ve been playing around with savoury tarts for a while. And this is a really easy savoury tart recipe. It takes minutes to put together and is a bit of a showstopper when you plate it up on the table.  I think you are going to love this!

tomato and basil savoury tart recipe

Quick and easy tomato and basil savoury tart recipe with goats cheese

  • Author: Tooting Mama
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Main Dish
  • Cuisine: Vegetarian


  • butter (for greasing the tart tin)
  • 1 packet readymade puff pastry
  • 1 jar good quality ready made pesto
  • grammes cherry tomatoes (whole, not sliced)
  • grammes goats cheese (crumbled or sliced)
  • 3 cloves of garlic (skins on)
  • 1 tbsp olive oil
  • crushed black pepper (to taste)


  1. Pre-heat the oven to 200 degrees Celsius.
  2. Using the butter grease the inside of your tart or flan tin.
  3. Using non-stick baking parchment, line the bottom of the pastry tin.
  4. Dust your work surface with a little plain flour.
  5. Roll out your ready-made pastry then using the tin guage that you have enough pastry to line the tin.
  6. Gently lift your pastry onto the rolling pin and drape it over the pastry tin.
  7. With your fingers, gently press the pastry into the base of the tin and the fluted edges.
  8. Using a sharp knife trim off the excess pastry.
  9. Spread the pesto over the base of the pastry.
  10. Add a layer of the whole cherry tomatoes over the pesto.
  11. In between the tomatoes nestle in the garlic cloves (in their skins).
  12. Now sprinkle or place over the top of the tomatoes the crumbled or sliced goats cheese.
  13. With a pastry brush lightly brush the surface of the tart with the olive oil.
  14. Finally, add crushed black pepper to taste.
  15. Place the tart in the middle shelf of your preheated oven, and cook for 30 minutes.
  16. Once cooked, take out of the oven, leave to cool. Cut into slices and serve alongside a simple green salad. Enjoy!


  • For this recipe, I used a 10-inch flan tin

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