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Roasted cherry tomato tart recipe

48 ratings

A bright, summer dish perfect to serve 6 - this easy tart makes the most of juicy seasonal tomatoes and a sweet balsamic drizzle. Try it for a picnic or serve as a main with a simple side salad. See method

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

Ingredients

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

Seasoning

3tbsp balsamic glaze

Each serving contains

Energy
1240kj
295kcal 15%
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

Method

A bright, summer dish perfect to serve 6 - this easy tart makes the most of juicy seasonal tomatoes and a sweet balsamic drizzle. Try it for a picnic or serve as a main with a simple side salad.

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.
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.
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.

See more Picnic recipes.