Easy Puff Pastry Tarts with Roasted Tomato and Basil
These puff pastry tarts with roasted tomato and basil are crisp, flaky, and bursting with fresh flavour. Easy to prepare and wonderfully colourful, they’re perfect as appetisers, snacks, or light lunches paired with salad.
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.
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.
Nutrition
Calories: 92kcalCarbohydrates: 10gProtein: 1.7gFat: 5.2gSaturated Fat: 1.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gCholesterol: 10mgSodium: 90mgPotassium: 180mgFiber: 0.9gSugar: 2.6gVitamin A: 420IUCalcium: 15mgIron: 0.5mg
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