Tomato, Pesto and Mozzarella Tart

This is an easy recipe and makes for a tasty meat free lunch or a starter for a dinner party. You’ll also have enough pastry left to make cheese straws.

Tomato, Pesto and Mozzarella Tart

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield4 Servings


  • Puff Pastry (milk to glaze)
  • Pre made pesto (or you can make your own)
  • A ball of mozzerella
  • Half a dozen or so vine tomatoes
  • Parmesan
  • Rocket to serve



Pre-heat BBQ to 180°C for indirect cooking.


Unwrap the pastry and cut circles using a saucer (You can make smaller ones if using as a starter)


Keep leftover pastry as you can make cheese straws


Make a border on the tart by scoring the pastry and prick the middle to stop it rising


Spread the pesto in the middle of the tart


Slice and layer the tomatoes in the middle of the tart


Top with some torn mozzarella and grated parmesan


Brush border with milk and place on the preheated bbq on a baking tray (180°C) bake for 20mins or until browned


To make the cheese straws, twist long strips of leftover pastry and sprinkle with parmesan, place on making tray and bake for 10 mins


Serve the tart with some rocket salad


Serve the cheese straws with left over pesto for dipping

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