• Partnered with
  • Serves 4
  • 10 mins prep
  • 35 mins cook

Bolognese, tomato and feta tart

Bolognese, tomato and feta tart

This clever tart recipe uses versatile bolognese sauce and tops it with olives, cherry tomatoes and rocket to create the perfect light and easy dinner


  • 1 1/4 cups basic bolognese sauce
  • 2 sheets frozen puff pastry, thawed
  • 250 g mixed cherry tomatoes, halved
  • 1/2 cup pitted olives
  • 100 g feta cheese, crumbled
  • 1/2 cup grated cheddar
  • 1 cup rocket leaves to serve


  1. Preheat oven to 220°C. Line two trays with baking paper.
  2. In a medium saucepan, simmer bolognese sauce on medium for 8-10 minutes until it reduces slightly. Cool.
  3. Score a 2cm border around each pastry sheet by dragging a small sharp knife over. Place sheets on trays and bake for 10 minutes until puffed up and beginning to colour. Cover with a clean tea towel and gently flatten centre.
  4. Spread each tart with bolognese sauce, staying within the border. Top with tomatoes, olives, feta and cheddar cheese.
  5. Bake for a further 10-15 minutes until edges of tart are golden brown and cheese has melted. Serve tart topped with rocket.

Find out how to make versatile basic bolognese sauce.

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