Tomato Tart

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Serves: 4
Difficulty: Medium
Cook time: 30 – 40 min
Preparation time: 20 min


  • 500g Truss tomatoes
  • 1/4 cup olive oil
  • 1/4 cup packed basil leaves, finely chopped
  • 3 garlic cloves, finely minced (1 tablespoon)
  • 1 – 2 sheets short crust pastry, thawed
  • 1/3 cup grated parmesan cheese
  • 1/3 cup feta
  • 500g zucchini
  • Fresh basil
  • Salt and pepper, to taste


  1. Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with salt and pepper.
  2. Slice zucchini into 1/8 inch slices and tomatoes into 1/4 inch slices. Place on a layer of paper towels to soak up any excess moisture. Set aside.
  3. Press pastry into large tart tin and brush lightly with basil-garlic oil and sprinkle on all of the parmesan cheese.
  4. Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern – be sure to tightly layer them against each other as they will shrink once baked. Continue until the entire tart shell is filled.
  5. Brush vegetables generously with with basil-garlic oil and season with salt and pepper.
  6. Bake at 200 degrees for 30-45 minutes, or until the tomatoes and zucchini are soft and lightly caramelised.
  7. Sprinkle with crumbled feta and fresh basil. Serve warm or at room temperature.

Tip: Try to leave the bigger slices of zucchini and tomato for the outside circle and small slices for the inner circles.