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John Whaite's rustic Mediterranean tomato tart
Serves: 4-6
Prep time: 25 minsTotal time: 
Recipe photograph by Jan Baldwin
John Whaite's rustic Mediterranean tomato tart
Recipe by John Whaite
John Whaite's juicy rustic Mediterranean tomato tart is the perfect centrepiece for al fresco dining. Recipe adapted from Perfect Plates in 5 ingredients by John Whaite.
Serves: 4-6
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
540Kcal
Fat
38gr
Saturates
18gr
Carbs
34gr
Sugars
4gr
Fibre
2gr
Protein
14gr
Salt
1.8gr
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
- 375g ready-rolled puff pastry
- 150g vegetarian goats’ cheese log, rind removed
- 400g mixed-colour tomatoes or small on-the-vine plum tomatoes
- 70g pitted black olives
- a few sprigs of thyme
- about 1 tbsp extra-virgin olive oil, for drizzling
Step by step
Get ahead
Prepare to the end of step 2 the day before; cover and chill on the baking sheet. The tart can be baked 3-4 hours before serving.
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Remove the pastry from the fridge and preheat the oven to 200°C, fan 180°C, gas 6.
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Unroll the pastry onto a baking sheet and use a sharp knife to score a visible 1cm margin around the edge without cutting all the way through.
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Crumble the goats’ cheese onto the pastry, staying within the margin. Halve or slice the tomatoes fairly finely. Arrange them on top of the goats’ cheese and sprinkle with some sea salt and pepper. Slice the olives and scatter them on top.
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Bake for 25-35 minutes, or until the pastry has puffed up around the tomatoes and is a light golden brown. Scatter with the thyme, drizzle over a little oil and leave to cool. Serve at room temperature.