Tomato, Pesto & Goat's Cheese Tart. Easily feeds one or many.
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5 from 1 vote

Tomato, Pesto and Goats Cheese Tart

These instructions make a large enough tart to feed the three of us. However, you can make it as small or large as you like. I have made individual tarts by cutting the pastry into 10cm squares, and have also joined two sheets of pastry together to form a really large one. Scale the ingredients up or down as required.

Use homemade or store-bought pesto, or mix it up using other dips and spreads that pair well with tomatoes.
Author: Tania @ The Cook's Pyjamas


  • 375 g ready-rolled pastry sheet I used Careme All Butter Puff Pastry
  • Homemade pesto or 180g jar of pesto
  • 3 slices large tomatoes sliced into 2mm
  • 100 g goats cheese crumbled
  • Salt & pepper


  • Pre-heat the oven to 180C
  • Line a baking tray with baking paper and unroll the puff pastry onto the tray.
  • Score a 1cm border around the edge of the pastry and prick the base with a fork.
  • Bake for 10 minutes until the pastry has puffed slightly and turned a light golden brown.
  • Remove from the oven and then press down the middle of the tart with a clean cloth.
  • Spread the base with a thin (or thick depending on how you feel) layer of pesto.
  • Lay the tomato slices in a single layer over the pesto.
  • Scatter over the goats cheese.
  • Season with salt & pepper.
  • Bake for 15 minutes until the edges are a deep golden brown and the tomatoes are cooked.
  • Cut into slices and serve with a green salad.


If you are in a hurry, you can make the tart without initially baking the pastry. If doing this I pre-heat a pizza stone with the oven, and place the tray on this to cook the tart.