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5 from 7 votes

Easy tomato puff pastry tart

Ideal for picnics and entertaining but also so simple to make, this tart shouts summer
Course Lunch
Cuisine Mediterranean
Keyword puff pastry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 360kcal
Author Lucy Allen | BakingQueen74


  • 1 sheet ready-rolled light puff pastry
  • 5 tbsp tomato chutney I used Branston mediterranean tomato chutney
  • 250 g sweet mixed baby tomatoes different colours, halved
  • 3 tsp olive oil
  • salt and pepper
  • basil leaves to serve


  • Cut a square from the puff pastry sheet and place on a lined baking sheet.
  • Spread the pastry with 5 tablespoons Mediterranean tomato chutney, leaving a border around the edges.
  • Slice the tomatoes in half and arrange on top of the chutney.
  • Season with salt and pepper, then brush the olive oil around the edges of the tart.
  • Bake for 20 mins at 200 fan oven.
  • Garnish with the fresh basil and serve.


Calories: 360kcal | Carbohydrates: 19g | Fat: 3g | Sodium: 11mg | Potassium: 167mg | Fiber: 1g | Sugar: 13g | Vitamin A: 520IU | Vitamin C: 10.7mg | Calcium: 11mg | Iron: 0.3mg