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Puff Pastry Tomato Tart - transform a sheet of frozen puff pastry in to a spectacular tomato tart, casually strewn with basil & crumbled fetta - and so EASY!

Puff Pastry Tomato Tart

A light and flaky tomato tart, topped with a casual sprinkling of basil leaves and some crumbled feta - pretty as a picture and tastes amazing...all with frozen puff pastry.
Course Main Course
Cuisine Modern Australian
Keyword puff pastry tomato tart
Total Time 50 minutes
Servings 4
Calories 222kcal
Author Chef Not Required


  • 250 g mini tomatoes I used a mixture of heirloom & grape
  • 2 thin slices prosciutto roughly torn
  • 1 1/2 tbsp. Dijon mustard
  • 1/3 cup panko Japanese breadcrumbs
  • 1 sheet frozen puff pastry (see notes)
  • 50 g danish feta crumbled
  • basil leaves to garnish
  • salt & pepper to taste


  • Pre heat oven to 200c.
  • Line a baking tray with baking/parchment paper, and place frozen pastry sheet on paper to begin to defrost.
  • Cut tomatoes in half lengthways - cut any larger ones into quarters lengthways.
  • Sit tomatoes on kitchen towel/absorbent paper to drain slightly - give them a gentle mix to help the process along.
  • Take a small sharp knife and score a square border about 1 1/2 cm or 1/2 inch from the edges of the pastry, being careful not to cut all the way through.
  • Take a fork and "dock" the pastry - a fancy name for making lots of little holes in it - right up to (but not over) the scored edge (these holes can go all the way through the pastry) - see my photos at the the end of the recipe for an example.
  • Evenly spread the mustard over the pastry, leaving the border.
  • Sprinkle the panko crumbs evenly over the mustard, again leaving the border.
  • Place tomatoes, cut side up, in an even layer of the pastry, again - you guessed it! - leaving the border.
  • Tuck prosciutto shreds in between tomatoes at random intervals.
  • Bake for 25 mins or until pastry is puffed and golden.
  • Top with crumbled feta and basil leaves, salt & pepper to taste then serve immediately.


My pastry sheet was 23cm/9 inches square.
You can use any kind of mini tomato you like, but I wouldn't recommend using Cherry tomatoes (the really round ones) as they have a lot of liquid - not good for try to keep your pastry flaky.
"Docking" the pastry will stop it from puffing up in the oven - that's why you only need to dock inside the border.
Be careful adding salt at the end, as prosciutto can be salty.
Please don't leave off the basil - not only does it make the whole thing look so good - it tastes amazing with the tomatoes! Another one of nature's dream combos!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*