Recipe: Tomato Tart

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 by Eva Burkinshaw


This recipe holds a really special memory for me as, for a few years in a row, I would make it every Good Friday, when my Grandpa and uncle came for dinner. It is really delicious. If you don’t care for tomatoes you can put other vegetables with it, such as red pepper and mushrooms.

I really like this recipe, not only because it is tasty but also because I associate it with really nice memories. I believe that taste and scent memory are a thing, so I really like the tradition of this. 

Ingredients: 



  • 1 packet of goat cheese. 

  • 1 large red onion

  • 375g (13oz) packet of pre-made puff pastry

  • 2 tablespoon of milk

  • 100g (4oz) full-fat cream cheese

  • 1 tablespoon of olive oil

  • 225g (8oz) ripe tomatoes 

  • ½ teaspoon of dried mixed herbs

           (This makes 6 tarts) 


This recipe uses ready-rolled puff pastry as a base for light vegetable tarts. 


  1. Heat the oven to 220’C, 425’F or gas mask 7. Wipe some cooking oil over baking paper using a paper towel. Take the pastry out of the fridge.

  2. Cut the onion into thin slices. Put the olive oil and onion in a pan over a gentle heat. Cook for 10 minutes, stirring every now and then, until the onion is soft. 

  3. While the onions are cooking, unwrap and unroll the pastry and put it on the baking tray. Cut the pastry into 6 equal pieces.

  4. Mix 1 tablespoon of the milk into the cream cheese. Spread the cheese over the pastry, leaving a 2cm (1inch) border around the edge. Brush the remaining milk onto the borders of each square.

  5. If the tomatoes are big, cut them into slices. If they are small (cherry) tomatoes, cut them in half. Arrange them over the cream cheese. Don’t cover the milk border. 

  6. When the onions are cooked, stir in the herbs and a pinch of salt and pepper. Spoon the onions over the tomatoes and add some goats cheese on each one. 

  7. Bake for around 15-20 minutes, until the pastry has risen and is golden brown.

  8. Leave the tarts on the baking tray for 3- 5 minutes to cool a little. You could scatter over some fresh herbs. 

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