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Roasted cherry tomato tart recipe

Roasted cherry tomato tart recipe

48 ratings

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  • Serves 6
  • 30 mins to prepare and 20 mins to cook
  • 295 calories / serving
  • Freezable


  • 220g cherry tomatoes
  • 1tbsp extra virgin olive oil
  • 200g goats cheese, soft
  • bunch of fresh basil
  • 1xshortcrust pastry pie case


  • 3tbsp balsamic glaze

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    8g 40%
  • Sugars

    7g 8%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 19.6g Protein 9.5g Fibre 1.2g


  1. Preheat the oven to Gas Mark 3, 170ºC, fan 150ºC. Wash the tomatoes and put them whole into a roasting tin. Drizzle with the olive oil and season well. Roast for 20 minutes, then rest until they reach room temperature.
  2. Meanwhile, roughly chop half the basil leaves (save the rest to decorate the tart) and mix with the goat's cheese. Smooth this over the base of a cooked shortcrust pastry case.
  3. Neatly place the tomatoes in one layer on top of the goat's cheese so there are no gaps. Drizzle with the balsamic glaze and decorate with torn basil leaves. Serve with some salad leaves, if you like.

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