Tomato and herb tart

Make use of your garden's fresh tomatoes and whip up this stunning pastry tart. It's fantastic as a tasty picnic plate or a light dinner, and flavoured to perfection with fresh oregano and thyme.

By Sophie Gray
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


  • 400 g large ripe tomatoes
  • 400 g block puff pastry, thawed
  • 150 g crème fraîche
  • 1 egg
  • 1 tbsp grated parmesan cheese
  • 1 garlic clove, crushed
  • 1 sprig oregano, chopped
  • 3-4 sprigs thyme, chopped, plus extra, to serve
  • Zest of ½ lemon
  • Pinch of chilli flakes
  • Balsamic glaze, to serve (optional)


  • 1
    Preheat oven to 240°C. Place a rimless baking tray into the oven.
  • 2
    Slice tomatoes into 1cm thick rounds; transfer to a sieve placed over a bowl. Season well with salt and leave for 30 minutes to allow juices to release.
  • 3
    Roll pastry into a large rectangle at least 35cm x 25cm. Fold edges over twice and pinch them so they stand up, forming a chunky rim all the way round. Prick base all over with a fork and transfer to a greased baking tray.
  • 4
    Combine crème fraîche, egg, parmesan, garlic, herbs, lemon zest and chilli flakes in a bowl and whisk lightly with a fork to blend. Season with salt and pepper and pour into the pastry case. Arrange tomato slices on top with a little extra thyme and a good grind of black pepper.
  • 5
    Reduce oven temperature to 200°C. Place baking tray on top of the heated tray in the oven (this works like a pizza stone, concentrating the heat so it crisps the base of the pastry). Bake for 25 minutes until golden and crisp. Drizzle with balsamic glaze. Serve hot or cold.