Adapted from bbc food website.  Photo from barbaricgulp.


  • 500g/1lb 2oz ready-madepuff pastry
  • 40 vine-ripened cherry tomatoes (any really – cut up if too big)
  • 2 tbsp vegetable oil
  • pinch sea salt
  • freshly ground black pepper
  • 2 tsp honey
  • goat’s cheese or feta for topping
  • plain flour, for dusting
  • small bunch fresh basil
  • 2 tbsp extra-virgin olive oil

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible.
  3. On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased.
  4. Bake in the oven for 20-30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!)
  5. Remove the frying pan. Once the tart is cold, sprinkle the goat’s cheese, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste.
  6. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads.

This is lovely warm as well – puff pastry can go a bit soggy if left too long.