Heirloom Cherry Tomato Tart


When I was doing the groceries the other day, the display of heirloom cherry tomatoes caught my eye and I decided that I wanted to make a recipe that incorporated their visual delight. I guess the display also caught the attention of every other shopper as when I went to back to pick up a few punnets – well, they were all gone! So I had to hunt around at a few green grocers to get a selection of coloured cherry tomatoes. If you can’t find a punnet of heirloom cherry tomatoes, then just pick up a few different coloured punnets. I managed to get my hands on a punnet of black cherry tomatoes, orange bliss cherry tomatoes and regular old banging red cherry tomatoes.

The orange bliss ones were  not your regular cherry tomato shape and many were misshapen, but I them into three so that when you place them into the tart you can’t tell that they aren’t halved. They were also perfect to fit into the smaller spaces between the other cherry tomatoes which were a lot bigger.


This recipe incorporates my Simple Basil Pesto that I posted a few weeks back. So if you are looking for something to make with that recipe, this is your chance.

The preparation for this recipe will take you about 15 minutes and even less if you have the basil pesto already on hand. What I love about this recipe is that the colours and shapes of the tomatoes will impress everyone and it actually takes no time at all. I wan’t even being careful to cut the tomatoes evenly or place them into the tart strategically. They are just naturally good looking!

Feel free to make your own puff pastry, but there is nothing wrong with pulling out a pre-made frozen sheet when time is not on your side.


Heirloom Cherry Tomato Tart


My Simple Basil Pesto
1/2 cup feta cheese, crumbled
1/2 teaspoon fresh thyme, leaves removed from stalk
Cracked pepper

1 sheet puff pastry, savory type with butter

3 cups heirloom tomatoes
Fresh thyme leaves for garnish


Make my Simple Basil Pesto by clicking here. Preheat the oven to 180 C (350 F), or temperature as stated on the puff pastry directions.

Using a 24cm (9”) round tart tin with removable bottom, lightly grease if non stick. Place the puff pastry sheet over the tin and press down along the bottom and sides. Trim any excess. Spread a thin layer of the pesto over the entire base of the pastry. Sprinkle the crumbled feta and thyme over the pesto. Add a freshly ground pepper to taste. Place the cherry tomatoes into the tart, arranging them for colour and size.

Place in the oven for 20-25 minutes or until pastry is golden brown. Serve the tart warm with a few shavings of parmesan cheese.


21 thoughts on “Heirloom Cherry Tomato Tart

    • Yes it’s funny how blue it can look, and then grey in other light. I’d love to see what you find. I have been looking around the neighbourhood lately too, but no luck at all. I know that gem will be somewhere though!

  1. Rachel Jane, you are always so good with capturing the essence of food! If your recipes taste even half as good as they look, its a wonder that half the country isn’t banging on your door! This reminds me of how they made pizza when I lived in South America when I was younger… very fresh, sliced tomatoes instead of in a sauce.

    • Thanks Barry! They are starting to flock. I do love the idea of these tomatoes on a pizza instead of sauce – smashing the tomatoes a little but still having them recognisable. What else formed the topping?

      • They would put your typical toppings – wait, what’s typical for pizza Down Under??? There was always some kind of cheese, maybe pepperoni and veggies. I was only 18 so my taste for things was about the same as anyone coming out of their teen years, very limited. So back then I wasn’t so much for the whole tomatoes replacing the traditional sauce – but now I love bruchetta, tarts, and all so you’re tart looks very appealing to me! Funny, I’ve never really liked fish much but found myself craving fish & chips yesterday after watching a Gordon Ramsey show, lol.

      • Yes – I guess we have ‘typical’ topping but in Australia we pretty much put anything and everything on a pizza and kind of expect it when we dine out. We love our gourmet pizzas and eggplant, shrimp (or as we call it – prawns), rocket, avocado are ingredients we love on pizzas. There is a place near me that does, margarita with roasted garlic cloves, anchovies and olives – oh, yum. My fav. I would love to do a fish and chips post with newspaper and salt! awesome.

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