This simple puff pastry tomato heart tart is ready in 20 minutes and couldn’t be easier to make! Layered with a quick spiced red pesto, fresh tomatoes, olives and vegan cheese it’s full of flavour with minimal effort. Perfect for a fuss-free romantic night in with your love, or a blissful night to yourself.
This tart is one of my favourites to make as it is a real lazy and delicious way to make a savoury tart. If a margherita pizza and vegetable tart had a love child, this would be it. Not just for a romantic meal, it’s a fun tart to make with little ones and great for lunchboxes too.
The spiced red pesto is packed with sundried tomatoes and warming spices, giving this tart a little kick of sweet, smoky heat, so good! It comes together in less than five minutes and the recipe makes enough for a small jar, so you’ll have some left over for other dishes too. I use mine in pasta, soups, stews and risotto! You can also freeze any you don’t use into ice cube trays for future use.
Reasons you’ll love this tomato tart –
- SO simple to prepare
- No need to make pastry or dough
- Ready in 20 minutes
- Full of rich tomato flavour
- Spicy, smoky and sweet
How to make it –
First, make the spiced red pesto. Simply add sundried tomatoes, pine nuts, herbs, garlic, olive oil, spices and salt to a food processor and mix for a few minutes.
Allow your puff pastry to come to room temperature and roll out your puff pastry. Cut out a large heart shape and brush with olive oil.
Spread over a generous amount of spiced red pesto and top with vegan cheese, cherry tomatoes, olives and thyme. Bake on a lined cookie sheet or pizza tray for 15-20 minutes until puffed up and golden. It’s that simple!
More about this recipe –
This tomato heart tart is featured in my new cookbook, ‘Eat the Rainbow’. The tart also stars on the front cover, it’s one of my favourite images. The book is out in March but pre orders are available right now, just click here to find your local seller and bag your copy! Every pre order, comment and review really helps, so thank you so very much if you’ve already ordered one.
Looking for a proper show stopping pizza dough to make as a base for this pesto? Try my ultimate pizza dough recipe!
Have you made this tart?
Please tag me on your social channels if you make this tart, nothing makes me happier than seeing your recreations! Are you a fan of puff pastry tarts? What are you favourite toppings? Let me know below!
Tomato heart tart
Spiced red pesto
- 250 grams sun-dried tomatoes in oil
- 4 tbsp pine nuts
- 5 tbsp fresh parsley or thyme
- 2 garlic cloves
- 100 ml olive oil
- 1/2 tsp chilli powder
- 1 tsp dried chilli flakes
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 320 grams puff pastry block or pre rolled
- 1 tbsp olive oil
- 100 grams vegan cheese block of choice
- 8 cherry tomatoes, halved
- 50 grams stoned black olives, halved
- 8-10 fresh sprigs of thyme
- 1/4 tsp salt
- Preheat oven to 200•c and line a pizza tray or large baking sheet with baking paper. Remove the puff pastry from the fridge and allow to come to room temperature.
- Prepare pesto by adding all the ingredients in to a food processor or blender and blending for 2-3 minutes.
- Roll out the puff pastry and cut out a large heart using a butter knife. Brush olive oil over the heart and place it on the prepared pizza tray or baking sheet.
- Spread a few tbsp of red pesto over the pastry, leaving a 2.5cm gap around the edge. Sprinkle over vegan cheese, cherry tomatoes, olives, thyme and salt and bake for about 15-20 minutes, until puffed up and starting to turn golden at the edges. Remove from the oven and serve immediately.
- This recipe makes enough for a small 300g jar of pesto. Store any you don’t use in a clean jar for up to a week in the fridge or freeze into ice cube trays for up to a month. Perfect for adding to pasta, stews, soups and risottos.
- Most ready made puff pastry is vegan, but do check the ingredients list to be sure.
- Don’t like spice? Simply leave the chilli flakes and powder out and add 1/2 tsp more smoked paprika.
- Don’t like olives? Leave them out altogether or add spinach, rocket, artichokes or peppers!