Roasted Tomato and Basil Tart

A pastry tart topped with roasted tomatoes and fresh basil
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Course: Appetizer
Cuisine: British
Diet: Gluten Free
Keyword: basil, pastry, tomatoes
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 4 people


For the pastry:

  • 120 g dairy free spread
  • 300 g gluten free plain flour
  • 1/2 teaspoon salt
  • 120 ml cold water

For the filling:

  • 200 g cherry tomatoes halved
  • drizzle of olive oil
  • 1 garlic clove minced
  • 4 tablespoons dairy free cream cheese
  • 2 tablespoons dairy free cheese grated
  • 1 teaspoon oregano
  • 1 egg yolk
  • fresh basil
  • salt and pepper for seasoning
  • 1 egg beaten


  • Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  • Cut into cubes
  • Place the flour, salt and dairy free spread in a food processor
  • Pulse about 5 times so the dairy free spread is broken up but still visible
  • Turn the food processor on so it is running on a low setting
  • Gradually pour in the cold water
  • Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  • Preheat the oven to 180 oC
  • Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes
  • Roll out until the dough is about 5mm thick
  • Cut into 4 equal sized rectangles and place on a lined baking sheet
  • Lightly score a border 1 cm from the edge of each rectangle
  • Prick the middle with a fork
  • Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
  • Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning
  • Divide among the tarts and top with the roasted tomatoes
  • Brush the pastry edges with the beaten egg
  • Return to the oven or 10 minutes or until the pastry is golden
  • Add some fresh basil before serving

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