Tart Recipe Ideas for Summer - Tomato and Feta Tart Recipe


  • 1 x 320g ready rolled shortcrust pastry
  • 4 tbsp sundried tomato pesto
  • 600g mixed tomatoes, sliced or cut into chunks
  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 100g feta cheese, crumbled
  • 1 tbsp roughly chopped mint leaves


Calories columnFat columnSaturates columnSugars columnSalt column
558 per serving
28% %GDA
41g per serving
59% %GDA
15g per serving
75% %GDA
6g per serving
7% %GDA
1.50g per serving
25% %GDA


  1. Preheat the oven to 200°C, fan 180°, gas mark 6 and remove the pastry and tomatoes from the fridge while you wait for the oven to heat.

  2. Roll the pastry out on it’s parchment paper, straight onto a flat baking sheet.

  3. Spread the sundried tomato pesto over the pastry, leaving a border of about 3cm around the edges.

  4. Scatter the tomatoes over the pesto then scatter the feta over them. Fold the pastry up over the edge of the tomatoes, so they are contained but not covered.

  5. Drizzle with a little of the olive oil and season with salt and black pepper, then brush the rest of the oil over the pastry edges.

  6. Place in the oven to bake for 30 minutes until the pastry is golden and cooked through.

  7. Scatter the mint over the top and serve warm or cold.