Balsamic Tomato and Feta Tart

So, on with the blog!

I am starting with an old favourite of mine, a puff pastry tart. I added feta to the basic tomato tart because I had a block sitting in my fridge.

Absolutely delicious!

Balsamic Tomato and Feta Tart


1 packet of pre-rolled, ready-made puff pastry
1 tub cherry tomatoes
100g feta cheese, crumbled
2 tbsp pesto
1 handful fresh basil, torn
1 tbsp balsamic vinegar
1 tbsp olive oil
milk for brushing


  1. Preheat the oven to 190c/375f/Gas 5.
  2. Fry the cherry tomatoes in a hot pan (no oil) until the skin begins to crack, then pour in the balsamic vinegar and cook for a minute more. Remove from the pan and set aside.
  3. Roll out a sheet of pastry on a pre-heated oven tray. Score a line all the way around the pastry a couple of centimetres in from the edge, to make a border. This will allow the edge of the pastry to puff up.
  4. Spread the pesto on the pastry, being careful not to go over your scored line. Next, scatter the tomatoes and feta and basil across the pastry. 
  5. Brush around the edge with milk. Finally, drizzle with olive oil.
  6. Bake for 15 - 20 minutes until the pastry is golden and puffy.
  7. Serve with a dressed salad and baby potatoes.

Serves 4


  1. YUM: love the tomatoes!

    And just yesterday I toasted a wheat biscuit and topped it with feta and sliced tomatoes. Great minds think alike! Your tart would go beautifully with grilled fish, no?

  2. Glad you liked it Janelle, Tomatoes and feta make the perfect combination!

  3. It does make me drool...thanks for sharing.

  4. Oh I adore this! All my favourites here, thanks for posting.

  5. This is something I can try straight away - the balsamic vinegar is a great add on :)


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