Cheese and tomato tart

Juliet’s cheese and tomato tart

Juliet has created this cheese and tomato tart recipe, especially for us, and we’re sure your guests will love it. You can make this recipe vegan too.

Cheese and tomato tart


  • 1 pack of ready rolled puff pastry 
  • 90 grams cheese, grated (I use Emmental but there are loads of other cheeses you can experiment with) 
  • 3 large tomatoes, sliced 
  • 3-4 tbsp wholegrain mustard (Dijon also works) 
  • Pinch of dried oregano 
  • Salt and pepper 


  1. Preheat the oven to 200 degrees fan 
  2. Prepare the tomatoes by slicing each into 6-8 even slices. Place the sliced tomatoes on a few sheets of paper towel and sprinkle with salt to draw out the extra moisture (this will stop the tart from becoming soggy). Leave for 10 minutes 
  3. Prepare the pastry: line a baking tray with greaseproof paper, unroll the puff pastry sheet and lay on top of the paper. Press the pastry into the edges of the tray and fold about 2cm of each edge over to create a crust. Prick the base all over with a fork 
  4. Assemble the tart. Spread a layer of mustard onto the pastry (avoiding the crust), followed by an even layer of the grated cheese. Give the sliced tomatoes a final pat and then place on top of the cheese and mustard - avoid overlapping the slices too much. Sprinkle with dried oregano and a pinch of ground pepper 
  5. Pop in the oven for 25 minutes or until the crust is a deep golden brown. Enjoy! 

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