Jamie Oliver’s Tomato Tart Puff Pastry is one of those recipes that looks impressive but is super straightforward. It’s essentially a flaky, golden puff pastry base topped with juicy tomatoes, herbs and sometimes a bit of cheese or mustard. Think of it as a cross between a pizza and a savory pie. but way lighter and crispier. It’s great as a starter, lunch or even as a side with grilled meat or salad.
What makes it really stand out is the simplicity. It uses fresh, seasonal ingredients-nothing too fancy-and still delivers big on flavor. It’s also super flexible. You can tweak the toppings to your liking. That’s very Jamie, by the way: cook with what you have, don’t overthink it.
Jamie Oliver Tomato Tart Puff Pastry Recipe
Ingredients Needed
Here’s what you’ll usually need for the basic version. Jamie sometimes switches things up depending on the season but this is a solid core list:
- 1 sheet of all-butter puff pastry (store-bought is perfectly fine)
- Mixed ripe tomatoes (cherry, heirloom, plum. you want variety for flavor and color)
- Fresh thyme or basil (or both!)
- Olive oil (go for extra virgin if you can)
- Sea salt and freshly cracked black pepper
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Optional Extras
- A spoonful of mustard (Dijon works great)
- Grated cheese (Parmesan or goat cheese if you want to be fancy)
- Balsamic vinegar for a little zing
That’s it. Simple, right?
Equipment Needed
You don’t need anything fancy here which is part of the charm. Just the basics:
- Baking sheet or tray
- Parchment paper (to keep things non-stick and easy to clean)
- Sharp knife or mandoline (for slicing the tomatoes evenly)
- Pastry brush (optional but helpful if you’re brushing the edge with oil or egg wash)
- Oven (obviously)
No stand mixers. No weird kitchen gadgets. Just the usual suspects.
How To Make Jamie Oliver’s Tomato Tart Puff Pastry
Let’s break it down step by step.
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Preheat the oven
You want it hot-around 400°F (200°C). Puff pastry needs that blast of heat to rise and crisp up properly.
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Prep your pastry
Lay the puff pastry sheet out on a lined baking tray. Score a 1-inch border all around (don’t cut through, just lightly drag a knife). This helps the edges puff up while keeping the middle flat for the toppings.
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Spread a base (optional)
If you’re using mustard or a light cheese spread, smear a thin layer inside the border. This adds a savory kick underneath the tomatoes.
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Add the tomatoes
Slice your tomatoes-not too thick, not too thin. and layer them across the tart. Mix up colors and sizes for that rustic, summery look. Don’t overload it; less is more.
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Season it
Drizzle a little olive oil over the top. Sprinkle with sea salt, cracked pepper and your herbs. Thyme is especially good with tomatoes. it brings out their sweetness.
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Bake
Slide the tray into the oven and bake for about 20-25 minutes. The pastry should puff up around the edges and turn golden and the tomatoes should be just starting to caramelize.
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Finish with flair
Once out of the oven, you can drizzle a little balsamic glaze or scatter some fresh basil on top. If you’re adding cheese, crumble it on while the tart is still warm so it melts a little.
What I Learnt
Honestly? This recipe taught me that "fancy-looking" doesn’t have to mean "complicated." It’s all about letting the ingredients do their thing.
I learnt how important it is to not over-top puff pastry. Too much moisture and you lose that crisp. I also discovered how scoring the edges makes a big difference in how the tart looks-neat little trick.
Most of all, I realized how versatile this tart is. Swap tomatoes for roasted peppers or thin zucchini slices. Add a smear of pesto or a sprinkle of chili flakes. Once you’ve nailed the base, you can riff on it endlessly.
Recipe Tweaks For Jamie Oliver’s Tomato Tart Puff Pastry
Jamie’s tomato tart is a flavor bomb. It’s rustic, simple and hits the right notes with juicy tomatoes, flaky pastry and creamy cheese. But you can totally make it your own.
1. Play with the Cheese
Jamie often uses soft cheese like goat’s cheese or mozzarella. Want more punch? Try crumbled feta, blue cheese or even ricotta mixed with lemon zest. Each one brings a different vibe. Feta gives a salty, briny kick. Ricotta adds creaminess. Blue cheese? Sharp and bold.
2. Use Heirloom or Roasted Tomatoes
Basic cherry or vine tomatoes are great but if you’ve got access to heirloom varieties, use them. They’re meatier and come in a rainbow of colors. makes your tart look like a piece of art. You can also roast your tomatoes beforehand with olive oil, garlic and herbs for extra depth.
3. Add a Layer Underneath
To keep the puff pastry from getting soggy, try brushing it with Dijon mustard or pesto before layering the tomatoes. It acts as a barrier and adds flavor. Another clever idea? A thin spread of caramelized onions.
4. Fresh Herbs Go a Long Way
Jamie often finishes with basil but you can experiment. Try thyme, oregano or tarragon for something different. Or mix them-thyme and goat’s cheese are a classic combo.
5. Crank Up the Heat (Literally)
If you’re into spice, add thin slices of chili or a drizzle of chili oil before baking. Or sprinkle some Aleppo pepper or smoked paprika for a subtle kick.
6. Make It a Meal
Want to bulk it up? Add thin slices of zucchini, grilled eggplant or sautéed mushrooms. You could even scatter over some crispy pancetta or anchovies if you’re not keeping it vegetarian.
Storage Tips For Leftovers
Let’s be real-this tart rarely makes it to the next day. But if you do have leftovers, here’s how to store them properly.
1. Cool It First
Let the tart cool completely before storing. If you toss it into the fridge while it’s warm, it’ll steam and turn soggy. Nobody wants a limp tart.
2. Wrap or Box It Right
Use an airtight container or wrap it tightly in foil or beeswax wrap. Avoid plastic wrap directly on the tart. it clings too much and messes with the pastry texture.
3. Fridge Life
The tart stays good for 2-3 days in the fridge. Beyond that, the pastry goes downhill. It won’t be inedible, just sad.
4. Reheating the Right Way
Skip the microwave. That’s a one-way ticket to soggy town. Instead, reheat it in the oven at 350°F (175°C) for 8-10 minutes. If the top browns too fast, cover it loosely with foil.
5. Can You Freeze It?
Technically, yes. But don’t expect the same crispy base. If you do freeze it, wrap it tightly and store for up to one month. Reheat straight from frozen in a hot oven until warmed through and crisped up again.
What To Eat With Jamie Oliver’s Tomato Tart Puff Pastry?
The tart is the star but it shines even brighter with the right sidekicks. Here’s what to serve with it:
1. Fresh Green Salad
You can’t go wrong with a peppery arugula salad. Toss it with lemon juice, olive oil, salt and shaved Parmesan. Simple but sharp-it balances the richness of the tart.
2. Herby Couscous or Quinoa
A cold grain salad with mint, parsley, lemon zest and maybe some chopped cucumber gives you texture and freshness. It’s light, quick to make and filling.
3. Roasted Veggies
Try roasting carrots, zucchini or bell peppers with olive oil and thyme. Serve them warm or room-temp. They’re earthy and mellow, a nice contrast to the tart’s brightness.
4. Poached Eggs or a Simple Omelette
If you’re having this for brunch, top a slice with a runny poached egg. Or serve a simple herby omelette on the side. Breakfast or dinner, it works.
5. A Glass of Wine (Optional, But Recommended)
White wine like Sauvignon Blanc or a crisp rosé plays beautifully here. If you’re not drinking, a spritz of sparkling water with lime keeps it refreshing.
FAQs
How Do I Make Jamie Oliver’s Tomato Tart With Puff Pastry?
Start by rolling out the puff pastry on a baking sheet. Spread a thin layer of mustard, add sliced tomatoes, season with salt, pepper, and drizzle olive oil. Bake until golden, about 25 minutes!
Can I Use A Different Type Of Cheese In The Tomato Tart?
Yes! While Jamie’s recipe calls for mozzarella or cheddar, you can swap it out for any cheese you like, such as goat cheese or feta for extra flavor.
Can I Make Jamie Oliver’s Tomato Tart In Advance?
You can prep the tart by assembling it ahead of time, but bake it fresh for the best texture. If you need to store it, keep it in the fridge and reheat in the oven.
