Cherry Tomato Tart

This delightful summer tomato tart looks beautiful and isn’t too heavy. It’s so simple to make and tastes delicious! Serve with a fresh salad.

Serves: 4
Gluten free, vegetarian, GMO free


2 sheets Glutenfree Bakery Savoury Pastry, thawed

Roza's Gourmet Traditional Pesto (GF)

400g organic truss cherry tomatoes, sliced in half

Organic fresh basil leaves


  • 1. Preheat oven to 200°C. Line the base of one tart flan with baking paper.

  • 2. Lay first pastry sheet in flan, then lay second sheet over on a different angle so all sides of the flan are covered.

  • 3. Spread pesto on the base of the pastry (not on the sides). Top with tomatoes, sea salt and pepper, fold the sides of the pastry inwards and bake for 20-30 minutes until pastry is crisp and golden. Prick pastry with a fork if it's too puffy and not yet golden. Top with fresh basil leaves and serve.

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