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

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Find out how to make versatile basic bolognese sauce.


  • 1 1/4 cup basic bolognese sauce
  • 2 sheets frozen puff pastry, thawed
  • 250 gram mixed cherry tomatoes, halved
  • 1/2 cup pitted olives
  • 100 gram 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.


  • For a variation, replace cheddar with mozzarella and add sliced artichoke hearts.