Recipe: Rainbow Tomato Tart

Recipe: Rainbow Tomato Tart

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 24 Nov '19

Serves: 4–6

Prep time: 10 min

Cooking time: 25 min


For the tart:

  • 6–8 large heirloom tomatoes (red/orange/yellow/green)
  • 1 sheet ready-rolled puff pastry
  • 1 egg
  • 80g goatʼs cheese

For the pesto:

  • 1 bunch fresh basil
  • 250g sun-dried tomatoes
  • 1 clove garlic
  • 80g pine nuts, toasted
  • olive oil, to loosen

For the basil oil:

  • 1 bunch fresh basil
  • 250ml extra-virgin olive oil


  1. To begin, horizontally slice the tomatoes into ½-cm slices.
  2. Make the pesto by placing all the ingredients into a food processor and blitz. Slowly add the olive oil while the mixture is being blitzed until you get a thick red paste. Season to taste.
  3. To make the basil oil, place the basil and oil into a food processor and blitz on high power for at least a minute. Set aside the oil, pesto and tomatoes.
  4. Preheat oven to 200°C. Dust a cooking surface with a little flour. Unroll the puff pastry sheet and trim to a large rectangle. Place the pastry sheet onto a lined baking tray. Using a knife, draw a line around the inside of the rectangle (being careful not to cut all the way through) to create a border.
  5. Take a couple of tablespoons of the red pesto and brush over the inside of the pasty sheet, trying not to cover the outside border. Take the tomatoes and, starting with the darkest colour, lay the slices across the sheet, gradually adding the lighter tomatoes as you move down the pastry. Brush the border with a little beaten egg and place into the preheated oven for around 20–25 min, until golden brown and crisp.
  6. Once the tart is cooked, top with small spoonfuls of soft goatʼs cheese, some more fresh basil leaves and a drizzle of the basil oil. Serve with a fresh salad.

Rainbow Tomato Tart

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