Rustic fresh tomato tart with homemade basil pesto

Put vibrant tomatoes to good use in this delicious vegetarian tart recipe. Easy made-from-scratch pastry, sweet cherry tomatoes and homemade pesto come together to create this tasty meal

  • 30 mins preparation
  • 35 mins cooking
  • 30 mins marinating
  • Serves 6
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  • 2 cup plain flour
  • 125 gram butter, chopped
  • 2 eggs
  • 1 bunch basil, leaves picked
  • 1/3 cup grated parmesan
  • 2 tablespoon pine nuts
  • 2 garlic cloves, chopped
  • 1/3 cup extra virgin olive oil
  • 500 gram cherry tomatoes


  • 1
    In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Add eggs and process to a dough. Form into a disc on a floured surface. Wrap in cling film and chill for 30 minutes.
  • 2
    Reserve 2 tablespoons basil leaves. Place the remaining leaves into a food processor with parmesan, pine nuts and garlic. Pulse until finely chopped. With the motor running, slowly add oil until mix is smooth.
  • 3
    Preheat oven to hot, 200°C. Line an oven tray.
  • 4
    Roll pastry out until 3mm thick, then transfer to tray. Reserve 1 tablespoon pesto. Spread remaining pesto over pastry, leaving a 5cm edge. Pile tomatoes on top.
  • 5
    Fold pastry around tomatoes, then spray with oil. Bake for 30-35 minutes until golden.
  • 6
    Drizzle tart with reserved pesto and sprinkle with basil leaves to serve.