Cheese, Tomato & Pesto Tart
This delightful puff pastry tart recipe combines the sharpness of Wensleydale cheese with the briny flavors of olives and the juiciness of cherry tomatoes. Baked to golden perfection and finished with a generous drizzle of pesto, this tart is a deliciously savory dish that pairs beautifully with a fresh green salad.
— Constant Cookbook
Ingredients
- 375ml pack ready-rolled puff pastry
- 85g Wensleydale cheese (or other crumbly, sharp cheese)
- handful pitted olives
- 250g punnet cherry tomatoes , halved
- 2 tbsp pesto , try using fresh from the chiller cabinet
Instructions
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 475 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.63 milligram of sodium
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