Jamie Oliver Puff Pastry Vegetable Tomato Tart

When you need something colorful, crispy, and full of fresh veggie flavor, this Jamie Oliver Puff Pastry Vegetable Tomato Tart hits the spot. It’s light but satisfying, with juicy cherry tomatoes, ribbons of courgette, and golden puff pastry. I was amazed at how quick this was to throw together—and how gorgeous it looked on the plate. (inspired by Jamie Oliver)

Ingredients Needed

• 1 x 500 g block of ready-made puff pastry
• Plain flour, for dusting
• 4 teaspoons pesto
• 1 handful of mixed, ripe cherry tomatoes
• 8 asparagus spears
• 4 baby courgettes
• 2–3 jarred roasted peppers
• ½ a bunch of fresh basil
• Olive oil
• 8 black olives, optional
• 1 x 100 g ball mozzarella
• 20 g Parmesan cheese, optional

How To Make Jamie Oliver Puff Pastry Vegetable Tomato Tart

Prep the Pastry:

Preheat your oven to 200ºC (gas mark 6). Take your puff pastry block and slice it in half—you’ll only need one half for this recipe, so pop the other half in the fridge or freezer for another day. On a lightly floured surface, roll out the pastry into a 26cm x 26cm square, then cut it into four smaller squares. Transfer these to a baking tray, spacing them out so they have room to puff up.

Add the Pesto Base:

Spoon a little pesto into the center of each pastry square, spreading it out gently but leaving a border around the edges. This gives you a golden, crisp crust with no overflow.

Prepare the Veg:

In a mixing bowl, squash the cherry tomatoes lightly with your hands. Snap the woody ends off the asparagus and cut the spears into 3cm chunks. Use a vegetable peeler to create long, thin courgette ribbons. Tear the roasted peppers into strips and toss everything into the bowl. Pick your basil leaves, reserving the nicest ones for garnish, and chop the rest into the veggie mix. Add a glug of olive oil and give it a good mix.

Assemble and Bake:

Pile some of the veg mixture onto each tart square. If you like olives, pop two on each tart for a salty punch. Tear the mozzarella into small pieces and scatter over the top. If you’re using Parmesan, grate some on too. Bake for 15–20 minutes, until the pastry is golden and the cheese is bubbling.

Let the tarts cool slightly before topping with your reserved basil leaves. Serve warm, ideally with a crisp salad.

Why I Love This Recipe

I made this on a whim for a light weekday lunch, and it absolutely delivered. The veggies caramelized beautifully, and the pesto base added a rich, herby layer of flavor. It’s a perfect dish for using up bits of veg in the fridge, and the results look way fancier than the effort involved.

Recipe Tips

• Keep it chilled: Cold pastry puffs better—don’t leave it out too long before rolling.
• Veg swap: Try mushrooms, red onions, or even thinly sliced aubergine.
• Add protein: Crumbled feta, goat cheese, or cooked chicken can bulk it out.
• Crispy base trick: Preheat the tray before placing the tarts on it.
• Reheat like a pro: Use an oven or air-fryer to bring back the crispiness.

How To Store This Jamie Oliver Puff Pastry Vegetable Tomato Tart

At Room Temperature

Leave out no longer than 2 hours. After that, transfer to the fridge to keep it safe.

In the Fridge

Store any leftovers in an airtight container for up to 3 days. They taste great cold too!

In the Freezer

Wrap individual tarts in cling film and freeze for up to 2 months. Thaw overnight before reheating.

Reheating

• Oven: 2–3 minutes at 180°C (350°F) to crisp it up
• Microwave: 1–2 minutes, but the pastry may soften
• Stovetop: Warm in a non-stick pan over medium heat for about 4 minutes
• Air-Fryer: 3 minutes at 180°C (350°F) does the trick beautifully

Nutrition Facts (per serving)

• Calories: 555
• Carbs: 30.2g
• Protein: 14.1g
• Fat: 41.9g
• Sugar: 3.1g
• Fibre: 3.2g
• Sodium: 460mg

Let’s Answer a Few Questions!

Can I make this tart ahead of time?
Totally! Assemble the tarts and keep them in the fridge for up to a day before baking.

What can I use instead of pesto?
Try tomato purée, tapenade, or even a thin layer of cream cheese with herbs.

Is this tart good cold?
Yes—it’s lovely as a cold lunch or picnic item, kind of like a fancy veggie pizza slice.

Can I use frozen puff pastry?
Absolutely. Just make sure it’s fully thawed before rolling.

How do I stop soggy pastry?
Roast or pat dry your veggies to reduce moisture. Also, bake on the middle rack for even heat.

Try More Recipes:

• Jamie Oliver Hasselback Potatoes
• Jamie Oliver Spanakopita
• Jamie Oliver Easy Tomato Chutney