Tomato and rocket tarts

Tomato and rocket tarts


As a designer I am sensitive to aesthetics, to the way in which the objects and things around me look and feel.  Whether I am designing a product or serving dinner to my flatmates, the way things look are important to me.  Without consciously thinking about it, these tomato tarts became little canvases.  Their colours and textures contrast to make nibbles perfect for staving the appetite of the masses should Christmas lunch prove a long time coming.

If you are not a fan of rocket pesto then you can always swap it for basil.  And if you don’t have pesto on hand then you could always bake the tarts without it and chop fresh herbs over the top of each tart before serving.


Makes 18 tarts
2 punnets cherry tomatoes (2 x 250g punnets)
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp olive oil
2 sheets flaky puff pastry
rocket pesto


1. Preheat the oven to 160°C and line an oven tray with baking paper. Cut the tomatoes in half and arrange on the oven tray skin side down. Sprinkle with oil, vinegar and brown sugar and then season with salt and pepper. Bake for 30mins. Remove from the oven and set aside to cool.
2. Cut each piece of pastry into 9 squares and then, using a sharp knife, score a boarder about 1cm in from the edge of the pastry. It will look like a little frame. Cover the pastry with a tea towel to keep it from drying out.
3. Spread about a teaspoon of rocket pesto inside of the boarder you scored and then place 4 of the baked cherry tomato halves on top of this.
4. Bake for 25-30 minutes, or until the pastry puffs up and turns golden brown.

10 thoughts on “Tomato and rocket tarts”

  • Ohhhh these looks yummy and once again, my favourite combo of pesto and tomatoes… I think these would be great dinner additions this Sunday when we have guests over… Thanks for this.

  • Thanks Grace!
    I just couldn’t help myself with the combination of red and green! I hope you are have a happy festive season over there.
    Thanks for being such a loyal follower of our blog!

  • Yahoo, a Fisher & Paykel site with recipes. I have just had a F & P OB60SDTM2 installed after 40 years with a Shacklock and I am completly bam boozled. This oven has pastry assist. Only heats to 190C. Is this the mode I use for all things pastry? I am not sure what to cook with the Fan Forced with Lower Element? All advice gratefully received. The recipes look great and I will use them as soon as I learn how to drive this oven.

  • Hi Gaye

    Congrats on your new purchase. The OB60SDTD2 was before my time so I haven’t tested it thoroughly but fortunately I have tested the functions you speak of. Fan forced with the lower element is actually a very versatile function; I tested this on our 90cm wide products and found it great for blind baking pastry shells and quiches. Also if you set it to lower temperatures (70-100°C) it’s great for keeping already hot food warm.

    I would still reserve more delicate items for bake, such as custard tarts, sponges and cakes. These tartlets that Emma has made would probably work well on either fan forced or the fan forced with lower element. The OB60s are generally designed for aluminium bake ware so try to use an aluminium baking/cookie sheet for the tartlets. The pastry assist function is probably more useful for items like a baked cheesecake which do not require heat from above but gentle heat using lower temperatures.

    General rules of thumb I keep in mind when thinking about functions which you might find useful are that moisture inhibits browning, the introduction of the fan (i.e. fan assisted functions) removes moisture and therefore speeds up the browning process. So you generally want to use lower temperatures and use such functions for more robust foods.

    Hope this info helps let us know how you get on


  • Hi Susie, I am getting to know my oven a little better although I cooked an apple cake (an old favourite recipe) on the 2nd shelf from the bottom on traditional bake with the temp at 180C and instead of the usual 45 – 50 mins it took 2hrs. I have been told that slow cooking cakes like xmas cakes etc go on the bottom shelf and I have no problem with anything in that catorgary. When I move up a shelf and attempt any of the hotter quicker cooking cakes they all end up disasters. I am beginning to wonder if I need to get hold of a suitable thermometer and check how accurate the thermostat? I must say I am beginning to loose confidence in my own ability which is a bit sad after 50 years of successful baking. I have trawled the net checking forums etc and it seems that everyone is in the same boat. I am supposed to make the xmas trifle sponges but I think I will just buy them as its too expensive to keep throwing out all the failures and not being able to work out what is wrong.

  • Hi Gaye

    Thank for contacting us through the website, I will email you with a reply. Otherwise Emma’s page will become cluttered with lots of to-ing and fro-ing.

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