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End of Summer Tomato Tart

One super positive thing that has come from being locked down is that I started a lovely veg patch. In the beginning, it kept me and the kids occupied with daily waterings, a planting diary, and constant progress reports. However, lockdown eased and the raised beds still flourished gifting us (and all our family and friends) with glut after glut due to our inexperienced planting.

This recipe is so simple, quick and tastes delicious with whatever vegetables you have on hand. We’ve opted for tomatoes but courgettes, peppers, onions or even finely sliced potatoes work so well. As always these recipes are extremely adaptable so feel free to use whatever vegetables, seeds, and herbs you wish.



1 box of pre-rolled puff pastry

1 cup of fresh white farm cheese (ricotta works really well)

2 free range eggs

2 tbsp double (heavy) cream

2 tbsp milk

8 1/2 oz ripe cherry tomatoes

3 sprigs of oregano, leaves removed and finely chopped (and some extra for garnishing)

1/2 tbsp sesame seeds

1/2 tbsp nigella seeds

Olive oil

Salt and freshly ground pepper




  1. Preheat the oven to 200C/400F
  2. Line a large baking tray with parchment paper
  3. In a bowl, combine your cheese of choice (feel free to add a sprinkle of finely grated parmesan if you like things extra cheesy), the cream, 1 egg, the oregano and season to taste

  4. Roll the pastry out onto the baking sheet and spread the cheese mixture on top leaving a 2-inch gap at the edges 

  5. Half the cherry tomatoes and spread them evenly over the cheese

  6. Crimp the edges of the pastry to form a pretty crust
  7. Beat the other egg with the milk in a small bowl to create a wash (you can use just egg or just milk here if you prefer) and brush over the edges of the pastry to ensure golden deliciousness
  8. Sprinkle the edges with nigella and sesame seeds

  9. Drizzle with olive oil, season and pop into the oven for about 25-30 minutes until nicely brown (always check the cooking instructions on the pastry box as these vary!)
  10. Garnish with any remaining herbs 

  11. Let cool completely before cutting and serve with a crisp salad for a weekend lunch or a speedy mid-week dinner.




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