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Balsamic Tomato Puff Pastry Tart

BOSH! Inspired Balsamic Tomato Tart

A quick, simple recipe with which can be served hot or cold, and be adjusted to use toppings of your preference.

Can be easily adapted to a vegan version, see below.


1 pack of ready roll puff pastry

2 tbsp tomato puree

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1 tsp black pepper

Pinch of salt

Fresh basil to garnish

Milk for brushing

Topping ideas:

Cherry tomatoes, quartered,

Onion, sliced

Bell pepper, sliced

Courgette slices

Cheddar cheese, grated

Crumbled feta

Black olives


  1. Take the puff pastry out of the fridge to sit at room temperature 10mins before unrolling and preheat the oven to 180 degrees.

  2. To make your sauce, add tomato puree, balsamic, olive oil and seasoning into a bowl. Stir until smoothly combined.

  3. Carefully unroll the puff pastry sheet, divide into 6 portions and lightly score a border around each piece. Put these onto a grease/lined baking tray.

  4. Spoon on the tomato sauce and spread evenly over the inner of each square. Add your toppings.

  5. Lightly brush the pastry edges with milk and bake for 15-20mins at 180 until the pastry is golden brown.

  6. Garnish with fresh basil or grated cheddar (optional) and enjoy.

To make this vegan, make sure you buy vegan puff pastry, use dairy free milk to brush and omit the cheese from your toppings.


Thank you for reading this Nutrition Upon Tyne blog recipe post for a Balsamic Tomato Tart.

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