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Becky's Food Page 43 Cheese and Tomato Tart.

April 23rd 2009

Cheese and Tomato Tart

Cheese and Tomato Tart


Enough for 4-6

  • 375g (13oz) packet of ready rolled puff pastry
  • 1 tablespoon of milk
  • 1 large onion
  • 1 medium courgette
  • 3 tablespoons of olive oil
  • half a teaspoon of dried oregano
  • salt and ground black pepper
  • 225g (8oz) cherry tomatoes
  • 225g (8oz) mozzarella cheese


  1. Turn on your oven to 220c, 425F, Gas mark7. Unroll the pastry. Put it on a baking sheet. Trim one end off. If you need to.
  2. Put the milk into a cup. Use a pastry brush to brush the milk around the edge of the pastry, to make a 1cm (1/2in) border.
  3. Cut the ends off the onion and peel it. Cut it finely. Cut the ends off the courgette and cut it into 1cm(1/2in) slices.
  4. Heat the oil over a lowish heat and add the onion, Cook it for five minutes. Add the courgette and cook for five minutes more.
  5. Stir in the oregano and add some salt and pepper. Spoon the mixture over the pastry, but do not cover the milky border.
  6. Use a separated knife to cut the tomatoes on top of the mixture, with then cut side upwards.
  7. Open the bag of cheese and pour away any liquid. Cut the cheese into 1 cm (1/2in) cubes. Scatter them evenly over the tomatoes.
  8. Put the tart on the middle shelf of the oven for 35-40 minutes, until the pastry rises around the edges and turns brown.
  9. Leave the tart on the baking sheet for three minutes. Cut the tart into eight pieces. Use a fish slice to lift each piece.

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