Rainbow tomato tart

Pretty as a picture and tasting like a dream, Nici Wickes' rainbow tomato tart recipe is also super-simple to prepare. Perfect for taking full advantage of the wonderful range of tomatoes on the market and in the garden

By Nici Wickes
  • 20 mins preparation
  • 40 mins cooking
  • Makes 25 centimetre
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 1 sheet puff pastry
  • 1 egg yolk, plus 1 tbsp milk, mixed for egg wash
Pesto filling
  • 2 handfuls basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 100 gram goat's feta
  • 75 gram Parmesan cheese, grated
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt and freshly ground black pepper
  • 3 cup Countdown cherry tomatoes, halved
  • sea salt and ground pepper, to season
  • fresh basil leaves, to garnish


  • 1
    Preheat oven to 180°C. Dust an oven tray with flour or line with baking paper.
  • 2
    Cut a 25cm circle out from the sheet of pre-rolled pastry. Transfer it to the prepared oven tray. Take a dinner plate slightly smaller than the circle and place it on the pastry, pressing it slightly to indent, and lightly score around the plate edge with a knife so you have a 2cm border. Remove the plate and prick inside the border a few times with a fork. Brush the pastry border with the egg wash. Set aside.
  • 3
    Make the pesto by blending all of the filling ingredients together in a food processor or blender until smooth. Spread this mixture over the inner circle of the pastry, avoiding getting any on the border. Arrange the tomato slices to cover the filling. Season with sea salt and black pepper.
  • 4
    Bake for 30-40 minutes until the border is puffed up and golden brown, and the pastry is cooked on the bottom.
  • 5
    Serve warm or cold garnished with fresh basil leaves.


  • Makes 1 x 25cm tart.

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