A tart that looks fancier than it is
I’ve always believed in recipes that deliver maximum flavour for minimum effort, and these puff pastry tarts with roasted tomato and basil are the definition of that balance. They come out of the oven looking like something from a French bakery, but truthfully, they’re little more than pastry, tomatoes, and a scattering of herbs.
Why roasted tomatoes are perfect for pastry
Roasting intensifies the sweetness of tomatoes and concentrates their juices, so when you pair them with puff pastry, you get a bite that’s both crisp and juicy. Add fresh basil at the end, and suddenly you’ve got all the character of a classic Italian pairing — but in a neat square that’s ready for nibbling.
My first attempt (and what I learnt)
The first time I made these, I used raw tomatoes, which leaked juice everywhere and left me with soggy pastry. Lesson learnt: roasting is essential. It gives the tarts structure, prevents the pastry from wilting, and makes the whole thing taste like sunshine in a bite. Now, I use them as confidently as I use my caramelised onion puff pastry bites or garlic herb cheese pinwheels.
More tomato-friendly ideas
If you want more pastry inspiration, head to my 20 crispy puff pastry appetisers that are incredibly easy. You may also enjoy my goat cheese and roasted beetroot tartlets or brie, cranberry and walnut puff pastry squares if you’re looking for more colourful toppings.
Ingredients (makes 12 mini tarts)
- 1 sheet ready-rolled puff pastry (320g)
- 300g cherry tomatoes
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 egg, beaten (for glazing)
- Fresh basil leaves
- Sea salt and black pepper
Ingredient notes
Cherry tomatoes are best because they hold their shape and deliver concentrated sweetness. If you’ve only got larger tomatoes, slice them thick and roast a little longer so they don’t collapse.
Good olive oil makes a noticeable difference here — it adds fruitiness and helps the tomatoes blister beautifully. Balsamic vinegar is optional but gives an extra layer of caramelised flavour.
Equipment needed
A baking tray lined with parchment works for both roasting the tomatoes and baking the pastry tarts. Using the same tray saves washing up and keeps the flavourful oil clinging to the paper. A sharp knife or pastry cutter helps create neat squares of pastry. If presentation matters, trim the edges so every tart looks bakery-perfect.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
Halve the cherry tomatoes, toss with olive oil, balsamic vinegar, salt and pepper, and roast for 20 minutes until slightly shrivelled and sweet.
Meanwhile, unroll the puff pastry and cut into 12 equal squares. Score a 1cm border around each square without cutting through. Arrange on a tray and brush the edges with beaten egg.
Spoon roasted tomatoes into the centre of each square. Bake for 15 minutes until the pastry is puffed and golden. Remove from the oven and top with torn basil leaves before serving.
Cooking techniques explained
Scoring the pastry creates a raised edge while the centre stays flatter, forming a natural pocket for the filling. Without this step, the whole square puffs up like a pillow and your toppings slide off.
Roasting tomatoes first drives off excess moisture. If they’re added raw, they’ll steam rather than roast, leading to a soggy base. Pre-roasting ensures concentrated flavour and a crisp tart.
What to serve with roasted tomato puff pastry tarts
These tarts are wonderful alongside a green salad with a light vinaigrette. The acidity balances the richness of the pastry and cuts through the roasted tomato sweetness. They also pair well with a cheese board. A wedge of brie, a crumbly blue, and a few of these tomato tarts make a brilliant spread.
Wine and beer pairings
A glass of Chianti complements the roasted tomato flavour with its cherry notes and subtle earthiness. For white, Sauvignon Blanc’s grassy freshness mirrors the basil. For beer, a Belgian wheat beer is light and aromatic, while an IPA’s hop bitterness balances the sweetness of roasted tomatoes.
Frequently asked questions
Can I make these tarts ahead of time?
Yes, bake them earlier and reheat in the oven for 5 minutes before serving.
Do I need to blind bake the puff pastry?
No, scoring the border is enough. Blind baking isn’t needed for small tarts like these.
Can I use dried basil instead of fresh?
Fresh basil is best. Dried basil doesn’t have the same brightness and can taste flat.
Why is my pastry soggy?
Either the tomatoes weren’t roasted long enough or too much liquid was added. Drain any excess before topping.
Can I use frozen puff pastry?
Yes, thaw completely in the fridge before unrolling to avoid cracks.
Tips for success with roasted tomato pastry tarts
Don’t overload the pastry squares. A few roasted tomato halves are enough for each tart. Too many will weigh them down and prevent the edges puffing properly. Always add basil after baking, not before. Heat dulls its flavour and turns the leaves dark and limp.
Recipe variation suggestions
Try topping the roasted tomatoes with a sprinkle of mozzarella before baking, then finishing with basil. It creates a Caprese-inspired tart. For a more robust version, add thin slices of black olives or anchovies for a salty punch against the sweet tomato.
Storage and reheating for tomato puff pastry tarts
Keep leftovers in the fridge in an airtight container for up to two days. Reheat in a hot oven for 6–7 minutes until crisp. Don’t microwave, as the pastry turns rubbery.
Easy Puff Pastry Tarts with Roasted Tomato and Basil
Ingredients
- 1 Sheet ready-rolled puff pastry 320g
- 300 g Cherry tomatoes
- 1 tbsp Olive oil
- 1 tsp Balsamic vinegar
- 1 Egg beaten (for glazing)
- Fresh basil leaves
- Sea salt
- black pepper
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
- Halve the cherry tomatoes, toss with olive oil, balsamic vinegar, salt and pepper, and roast for 20 minutes until slightly shrivelled and sweet.
- Meanwhile, unroll the puff pastry and cut into 12 equal squares. Score a 1cm border around each square without cutting through. Arrange on a tray and brush the edges with beaten egg.
- Spoon roasted tomatoes into the centre of each square. Bake for 15 minutes until the pastry is puffed and golden. Remove from the oven and top with torn basil leaves before serving.