Tomato and Pesto Tarts

Tasty Tomato and Pesto Tarts

Serves 4

20 min

A deliciously light and easy way to make a tart that’s perfect for sharing with friends, all year round.


Heat the oven to 200C/fan 180C/Gas Mark 6.

Start by scattering the flour on a clean surface. Put the pastry block in the middle of the surface and roll out using a rolling pin. You want it to be a rectangular shape of about 30 cm by 25 cm.

Cut the puff pastry into four individual square tarts. Prick the pastry with a fork and place them onto a lightly oiled baking sheet. Put them into the oven and cook for 10 minutes.

Once ten minutes is up, take out the tarts. They will have risen and be slightly golden in colour. Now spread 1 tablespoon of pesto in the middle of each of the tarts. Divide the mozzarella between the tarts and top with tomatoes. Drizzle the tarts with olive oil, 1/2 a teaspoon of salt and a 1/4 teaspoon of pepper each.

Return to the oven and cook for 10 to 15 minutes, until the pastry is golden and the toppings are sizzling. Remove and enjoy with a fresh green salad.

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Centra Olive Oil
1 tbsp
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Centra Plain Flour
2 tbsp
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Cherry Tomatoes
12 slice
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Jus Roll Puff Pasty
500 g completely thawed and at room temperature
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Mozzarella Ball
8 slice
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1 tsp
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2 tsp
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