Open tomato tart two ways

by Beca Lyne-Pirkis

Two winning combinations of fresh tomatoes, cheese and pastry


For the rough puff pastry:
275g plain flour
1 tbsp tomato powder
½ tsp salt
200g unsalted butter, cold & cubed
1 tbsp lemon juice
200ml ice cold water (you may not need it all)

For roasted tomato & goat’s cheese tart:
200g cherry tomatoes on the vine
Olive oil
200g soft goat’s cheese
100g sour cream
Small bunch chives, chopped
2 tsp Sunratomatossu

For heirloom tomato & mozzarella tart:
2 large heirloom beefsteak tomatoes
½ red onion, thinly sliced
Juice of ½ lemon
1 ball of mozzarella
Small bunch of basil
Olive oil


To make the rough puff pastry, put the flour, tomato powder and salt into a large bowl and add the cold cubed butter. Using a round-edged knife, stir the butter into the flour so that the butter is coated. 

Add the lemon juice and enough of the water to bind the dough, adding 1 tbsp at a time if that’s easier. It shouldn’t be sticky or wet, but moist and lumpy from the cubes of butter.

Tip the dough out onto a lightly floured work surface and shape it into a brick by gently patting and bringing the dough together with lightly floured hands. Using a floured rolling pin, roll out the dough into a long rectangle (around 45cm x 15cm) then fold the dough in 3, like a business letter, by folding the bottom ⅟3 up over the middle ⅟3, then the top ⅟3 down to cover them.

Turn the dough and repeat the process of rolling out and folding, before wrapping it in clingfilm and putting it in the fridge to chill and rest for between 15-30 mins. Repeat the rolling out and folding process 2-3 more times and chill for a final 20 mins before you need to use it.

Once the pastry has chilled, roll it out to a thickness of around 5mm and cut in half so you have 2 rectangles. Place the 2 rectangles on 2 lightly buttered baking sheets, prick with a fork and place in the fridge to rest for 20 mins.

Bake the pastry in an oven preheated to 180C for 25-35 mins until golden. Remove from the oven and cool slightly before adding the toppings.

For the goat’s cheese tart, roast the cherry tomatoes with a drizzle of olive oil and some salt in a preheated oven set to 180C for around 15-20 mins. While the tomatoes are roasting, cream the goat’s cheese with the sour cream, a pinch of salt and the chopped chives. 

Spread the mixture onto the cooled pastry base. Once the tomatoes are cooked, remove the vines and squash the tomatoes slightly, releasing their juices before adding to the tart—tomatoes, juice and all. Drizzle over the Sunratomato mixture and serve with a crisp green salad.

For the mozzarella tart, chop the tomatoes roughly to bite size pieces, place in a bowl with the thinly sliced red onion, the lemon juice and a good pinch of salt. Stir the mixture and leave for 20 mins. 

Once the tart base is cooked, tear the mozzarella into pieces and scatter over the base. Add the tomato and onion mixture evenly over the mozzarella, add the basil leaves and drizzle all over with olive oil. Season with salt and pepper and serve immediately.

Recipe: Beca Lyne-Pirkis