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Tomato Harvest Tart | Kitchen Recipes

Tomato Harvest Tart

  • Difficulty
  • 30 min
    Prep Time
  • 12 min
    Cooking Time
  • Rating


Rough puff pastry:

250g flour

1 teaspoon salt

250g unsalted butter (I used Lewis Road Creamery Premium Butter), chilled,cubed 1cm



250g ricotta

2 eggs

400g cherry or small tomatoes, halved

olive oil for drizzling

250g mozzarella, torn into bite-sized pieces

6 tablespoons pesto

4 tablespoons oregano leaves 



Fiona Smith's buttery puff pastry with local tomatoes is a seasonal winner


Rough puff pastry:

Put the flour and salt in the bowl of a food processor.

Add the butter to the flour, separating each cube, and pulse until the mixture is just becoming large crumbs – you still need to be able to see bits of butter. Tip on to a work surface and make a well in the centre then pour in about 100ml ice-cold water, mixing and bringing together gently (do not knead) until you have a rough dough – add a little extra water if needed. Wrap in cling film and refrigerate for 20 minutes.

Turn the pastry on to a lightly floured board and knead together gently to form a rectangle. Roll the dough out, in one direction only, until about 20cm x 50cm. Keep edges as straight and as even as possible. 

Fold the top third of the pastry down to the centre then fold the bottom third up and over the top third. Give the dough a quarter turn and roll out again to

three times its length. Fold as before then wrap in cling film and chill for at least 20 minutes before use. 

This pastry freezes well.



Preheat the oven to 200°C fan bake and line 2 baking trays with baking paper.

Roll the pastry out to about 4mm thick then cut out 2 x 30cm-diameter circles – you can cut out one circle then roll out the offcuts if needed.

Put the pastry on the prepared baking trays and refrigerate for 10 minutes. Prick all over with a fork.

Put the ricotta and egg in a bowl and mix well to combine. Spread this mixture over both pastry circles, leaving a 2cm border. Fold in the borders to form a rim. Bake for 12 minutes.

Remove from the oven and arrange the tomatoes, cut side up, over the tarts. Drizzle with a little oil then bake for a further 10 minutes.

Nestle the torn mozzarella in among the tomatoes and bake for a further 2 minutes or until starting to melt. Spoon the pesto over the tarts then scatter with the oregano and season with salt and freshly ground black pepper.

Recipe Courtesy Of

Fiona Smith - Cuisine Cover Recipe 157

Recipe Courtesy Of

Fiona Smith - Cuisine Cover Recipe 157