Tomato Tart – Dani Valent

A quick and easy tart that makes the most of gorgeous tomatoes

It doesn’t get much easier, or more beautiful, than this! Puff pastry is a canvas to show off gorgeous tomatoes – stay mono-tonal or use a colourful mix of tomatoes as you wish. Hiding beneath the fresh tomatoes is a semi-dried tomato paste which adds an extra layer of flavour and bite to the tart. You can keep this super simple and omit the paste, if you like.

Serves: 4 as a light lunch 
Time: 40 minutes


  • 200 grams (7 oz) semi-dried tomatoes, drained (approx. 130 grams / 4.6 oz once drained)
  • 2 cloves garlic
  • 1/2 tsp chilli flakes
  • pinch cinnamon powder
  • 1/2 tsp vanilla paste
  • pinch salt flakes
  • 1 sheet puff pastry (see Tips)
  • 1 egg
  • 300 grams (10.6 oz) mixed tomatoes, such as different coloured cherry tomatoes
  • 150 grams (5 oz) ricotta
  • handful fresh basil


1. Preheat oven to 220°C (430°F). Place semi-dried tomatoes and garlic in mixing bowl and chop 2 sec/speed 6. Scrape down sides of mixing bowl.

2. Add chilli flakes, cinnamon, vanilla and salt. Mix 3 sec/speed 5.

3. On a floured surface, lightly roll puff pastry and cut into a circle approx. 25cm (10 in) diameter. Transfer to a silicone mat or baking paper on a baking tray. Score a 2cm (1 in) border around the edge of the pastry, ensuring you don’t cut all the way through. Use a fork to prick central circle all over.

4. Lightly beat egg and brush complete surface of pastry with egg, including centre and perimeter.

5. Spread tomato paste over central surface of pastry, leaving the 2cm (1 in) perimeter untouched.

6. Thinly slice tomatoes and layer over pastry, overlapping to cover the base, leaving the 2cm (1 in) perimeter untouched.

7. Place into pre-heated oven and bake for 15-20 minutes, or until tomatoes are juicy and pastry perimeter is puffed and golden.

8. Allow to cool for 5-10 minutes, then dollop with ricotta and garnish with basil.



  • Omit spices, or replace with others, or fresh herbs, if desired.
  • Replace ricotta with feta.
  • Garnish with chopped olives, if desired.
  • Make a shortcrust pastry tart instead, if desired. Use the shortcrust pastry from my Chicken Tart.
  • Create mini tarts using smaller circles or squares of puff pastry.
  • Leave out the sun-dried tomato paste to make it even simpler.

More about this recipe

View PDF
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2024