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Prep 4 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • half a pack of ready made shortcrust pastry (or the equivalent of homemade, which I make in batches and keep in the freezer!)
  • 12 mixed seasonal tomatoes, halved horizontally
  • 20 g feta cheese, crumbled
  • small bunch of thyme
  • 3 tbsps ready made or homemade pesto
  • a small tin of anchovies
  • a few basil leaves for decoration
Seasonal Tomato Tart with Anchovies, Feta and Thyme
A lovely summer tart with roasted Isel of White tomtoes!
Seasonal Tomato Tart with Anchovies, Feta and Thyme Seasonal Tomato Tart with Anchovies, Feta and Thyme

Seasonal tomatoes are really hard to beat and, whilst we wait for our own homegrown ones to be ready, I have discovered these beautiful Isel of Wight varieties that I swear are the next best thing! This is made with a spinach pesto base (as we have a profusion of spinach in the garden right now!). But any pesto, homemade or shop bought would work fine. This is perfect hot or cold, which makes it great for an outdoor lunch or picnic even

  1. Start with rolling out your pastry on a floured surface and line a flan dish with it, pressing firmly into the base. Trim the edges with a sharp knife, prick the base a few times and blind bake in a moderate oven for just ten minutes
  2. Whilst the pastry is cooking, prep the filling ingredients and take the leaves off one or two of the thyme sprigs
  3. Then remove the pastry case out of the oven. Assemble the tart with the pesto spooned evenly over the base. Arrange the tomatoes on top of this in a circular fashion, starting at the outer edge and tuck the anchovies and feta in the spaces in between. Season with black pepper, sprinkle with the thyme sprigs and leaves and drizzle with virgin olive oil. Bake in a moderate oven for 20/25 minutes, until the tomatoes are nice and squishy. Finish with the basil leaves

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Seasonal Tomato Tart with Anchovies, Feta and Thyme
A lovely summer tart with roasted Isel of White tomtoes!

Seasonal tomatoes are really hard to beat and, whilst we wait for our own homegrown ones to be ready, I have discovered these beautiful Isel of Wight varieties that I swear are the next best thing! This is made with a spinach pesto base (as we have a profusion of spinach in the garden right now!). But any pesto, homemade or shop bought would work fine. This is perfect hot or cold, which makes it great for an outdoor lunch or picnic even

Prep 4 minutes
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • half a pack of ready made shortcrust pastry (or the equivalent of homemade, which I make in batches and keep in the freezer!)
  • 12 mixed seasonal tomatoes, halved horizontally
  • 20 g feta cheese, crumbled
  • small bunch of thyme
  • 3 tbsps ready made or homemade pesto
  • a small tin of anchovies
  • a few basil leaves for decoration
  1. Start with rolling out your pastry on a floured surface and line a flan dish with it, pressing firmly into the base. Trim the edges with a sharp knife, prick the base a few times and blind bake in a moderate oven for just ten minutes
  2. Whilst the pastry is cooking, prep the filling ingredients and take the leaves off one or two of the thyme sprigs
  3. Then remove the pastry case out of the oven. Assemble the tart with the pesto spooned evenly over the base. Arrange the tomatoes on top of this in a circular fashion, starting at the outer edge and tuck the anchovies and feta in the spaces in between. Season with black pepper, sprinkle with the thyme sprigs and leaves and drizzle with virgin olive oil. Bake in a moderate oven for 20/25 minutes, until the tomatoes are nice and squishy. Finish with the basil leaves

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân