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Tomato tarts Margherita recipe

Tomato tarts Margherita recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Tomato tart

Delicious, crisp tarts with puff pastry bases, topped with a rich tomato sauce, mozzarella and salami and baked until risen and bubbling, served scattered with oregano.

1 person made this

IngredientsMakes: 4 Tarts

  • For the sauce
  • 2 tablespoons sunflower oil
  • 1/2 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 (400g) tin Cirio® chopped tomatoes
  • 2 teaspoons caster sugar
  • salt and freshly ground black pepper
  • For the tart
  • 1 (400g) pack ready rolled puff pastry
  • 225g mozzarella, sliced
  • 4 slices salami
  • 1 egg, beaten
  • fresh oregano, ripped
  • watercress for decoration

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. First make the tomato sauce. Heat oil in a pan and fry onion and garlic over gentle heat until softened but not brown. Pour over Cirio chopped tomatoes and sugar. Bring to bubbling and reduce slightly. Season with salt and freshly ground black pepper. Cool.
  2. Preheat the oven to 200 C / Gas 6.
  3. Place pastry on a worktop and unroll flat. Using a saucer as a template, cut out 4 circles. Discard extra pastry. Spread over the cooled tomato sauce, leaving a rim of 1cm (1/2 in). Top with mozzarella and finish with a slice of salami. Brush egg wash over the exposed edge of the pastry.
  4. Bake in the preheated oven until pastry is crisp, airy and golden, about 10 minutes. Serve warm scattered with ripped oregano leaves. Garnish with watercress.

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Rustic Tomato and Cheese Margherita Tarts

Recently I have been on a HUGE tart kick. Everything from sweet to savory to all in between. My tart obsession started when I received the stunning cookbook by Holly Herrick titled Tart Love. Guess what else is awesome about this book? It is photographed by the lovely and super talented Helene Dujardin aka: Tartelette. That’s all you need to know right?

I’ll hold on a moment while you add a few copies to your holiday shopping list and purchase a few for yourself. You need to have a copy this book. Really. Maybe two. One for your coffee table and one for your kitchen.

Today I am gonna talk up tarts and my reveal for September’s Secret Recipe Club! This month I was secretly handed the blog Adventures in All Things Food. There are lots of fun recipes over there but I was immediately drawn to her Rustic Tomato Tart recipe. Here is what “Owen’s Mom” says about her blog “From my vegetable garden, through my kitchen, to our table, for this SAHM it is all an adventure!”

It took me a few seconds to figure out what SAHM meant. Here is what I figure: it must be stay at home mom. She is in love with this savory tart and I thought it would fit right in with our topic of Tart Love!

Let’s divert back to Holly, her fabulous cookbook, pastry and Helene…..

These two gals are the super star team of this book, their chemistry shows itself on every page. They both live in Charleston, South Carolina. They both have amazing backgrounds in pastry. They both know how to combine flavors and textures perfectly. They both have lots of wit and southern charm (even though Helene is of course French!)

After receiving the cookbook I tweeted my excitement about it. The Twitter feed looked like this:

So of course I went all sassy on it.

As always, I see great cookbooks as brilliant canvases for me to create my own goodies in the kitchen. In this book Holly de-mystifies the art of the sweet and savory pastry crust. Her writing is simple, to the point and well thought out. You will feel the need to make tarts every minute. These pastries exude elegance, but in reality they are very doable. Besides, I love the fact that you can make stunning designs on the top.

Just so you know this is not a gluten free book, but you can easily swap out the crust with your GF version if needed as I did here. I am sure the sweet and savory traditional pastry crusts in the book are epic. Really.

You can also use the freshest of ingredients…

Tarts are perfect for all kinds of entertaining from showers to brunches, tea parties and more. Could you imagine bringing out a stunning Vanilla-Dipped Pear and Chocolate Tart (featured on the book cover) at your next family gathering? Please don’t wait until then. Make one for the weekend. You will be very glad you did……Holly also has recipes for pot pies, quiches and hand held pies in the book. *smitten*

A few recipes in the book to swoon you: Hearty Chicken, Fennel and Fresh Corn Pot Pies, Creamy Blue Crab and Salmon Quiche, Sage Green Apple and Aged Cheddar Tart, Salad Nicoise Tart. Here’s a few sweets: Deep Purple Fresh Cherry Pie Pockets, Coco-nutty Sweet Potato Tart and Peanut Butter Fluff and Chocolate Tart. Enough said, right?!

My sassy version of the Tomato Tart a la Margherita in the book has a gluten free almond crust (a la Roost and Elana’s Pantry) and I lightened up the toppings just a smidge. I also added a few dollops of Burrata cheese. My new favorite.

Have you ever had creamy Burrata? It is a fresh Italian mozzarella cheese with heavy cream. By the way burrata means butter in Italian. You need to know that. The outside “shell” of this cheese is mozzarella and the inside is a mix of the two. Take a look…….

What is your favorite tart recipe?

Do you like sweet, savory or sassy? I bet you like them all….I also bet you would love a copy of this book. Great news for you…..

Giveaway Details

This giveaway is now over. Congrats to Marsha from redhotcookinmama. Enjoy your book!

Because I love you & I want to see you creating beautiful tarts, I have one Tart Love cookbook to giveaway to you. Cool huh!

How to Enter

Leave some comments….tell me what your favorite kind of tart is. You have until Wednesday, September 28th, 12 midnight PST to enter this giveaway. One winner will be chosen via and will have 3 days to respond or a new winner will be selected. Open to residents of the USA.

To earn additional entries, leave a separate comment for each of the steps listed below. If you don’t leave separate comments for each step, we will not be able to include them.

  1. Tell me about your favorite tart recipe or about the best one you have ever had.
  2. Add the badge into your sidebar or somewhere on your blog
  3. Tweet this giveaway, being sure to include my Twitter handle (@MarlaMeridith). Here’s a sample tweet you could use or make up your own: Love Tarts? So do we! @MarlaMeridith has a “Tart Love” cookbook by @HollyHerrick photos by @SweetTartelette
  4. Follow @MarlaMeridith on Twitter
  5. Follow @HollyHerrick on Twitter
  6. Follow @SweetTartelette on Twitter
  7. Sign up for my Email or RSS feeds & follow me @familyfresh on StumbleUpon
  8. Add a link to this post on your blog.
  9. Join us for Project Lunch Box add our badge to your blog
  10. Follow @MarlaMeridith on Instagram
  11. Follow Marla Meridith on Pinterest

*Be sure to stay in touch with on Facebook too.

Tart Recipe Links

Take a peek at more Secret Recipe Club blog posts from Group C

Tomato Tart Made With Fresh Ricotta

One of the wonderful fruits (or vegetables, depending on which camp you’re in) of the summer season happens to be tomatoes, in my opinion. I haven’t met a person who doesn’t like them.

Whether they’re puréed into a pizza sauce or sliced and layered to form a tomato tart like this one, there’s bound to be some tasty way to use them.

Personally, I love tomatoes and can eat them with little done to them. In the case of cherry tomatoes, I’ll happily just pop them into my mouth straight from the basket. But even if you’re not that kind of tomato fan, you’ll love them in this tomato tart.

This tomato tart is pretty much a French twist on pizza margherita.

It’s a bit simpler to make because there’s no need for tomato sauce or the yeast dough for the pizza crust. Even with the homemade ricotta and homemade pie crust, this tomato tart is incredibly easy to make.

And if you decide to go store-bought, then just know that you can make this tomato tart in your sleep!

I don’t feel like I need to tell you how gratifying a flaky, golden pie crust can be, so instead, I’ll share with you how delicious the cheese filling for this tart is.

It’s a simple combination of ricotta and parmesan cheese, but it’s absolutely heavenly. The ricotta provides that creamy texture, while the grated parmesan gives lots of great flavor.

The tomato slices are placed on top of the cheese filling and baked until they’re tender. A quick grind of sea salt and some fresh basil leaves are all this tart needs to make it absolutely mouthwatering!

Everything Tomato Tart

We've taken the experience of eating an everything bagel with cream cheese topped by a juicy slice of tomato and transformed it into a stunning summer tart. Everything spice adds texture and flavor to an easy and forgiving cream cheese crust. The filling is similar to a no-bake cheesecake, featuring a light, smooth mix of cream cheese, mascarpone and whipped cream, with fresh dill and chives for an herby punch.

Take this tart in whatever direction you want. Leave out or swap in your spice blend of choice. Change up the herbs. Use a mix of tomato varieties, piled high or spaced out with filling peeking through. We liked the texture provided by the mascarpone, but if you can't find it, use additional cream cheese. The filling will be somewhat denser, but you can slightly increase the heavy cream to lighten it.

Make Ahead: The disk of dough needs to be refrigerated for at least 30 minutes and up to overnight. The rolled-out crust needs at least 30 minutes to chill, though it can also be refrigerated overnight. Bake the crust a day in advance, if you want. Leftover tart keeps well in the refrigerator for up to 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Related Recipes

Make the crust: In a small bowl, whisk together the flour, salt and everything spice.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the butter and cream cheese on low speed until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight. Clean out the bowl to prepare for the filling.

Lightly butter a 9-inch pie dish. Lightly flour the work surface and a rolling pin. Roll the dough out to a round about 4 inches wider than the bottom of the pie pan, periodically lifting and turning the dough to prevent it from sticking to the work surface. Reflour the surface and rolling pin as needed. Press the dough into the prepared pan. Trim the edge, leaving a 1/2-inch overhang. Tuck the overhang under itself to form a thick rim. Crimp the edge in whatever pattern you want — pinching, pressing the tines of a fork or leaving it plain. Cover and refrigerate the crust until it is cold and firm, 30 minutes or up to overnight.

Position rack in the middle of the oven and preheat to 375 degrees.

Prick the bottom of the crust all over with a fork (this is called docking). Press a piece of aluminum foil into the cold pie crust, covering the edges of the crust. Fill the foil with dried beans, metal pie weights or even sugar. Bake for 15 minutes. Carefully remove the aluminum foil and pie weights. Bake for an additional 15 to 17 minutes, until the crust is set, lightly golden and cooked through. Transfer to a wire rack and let cool completely.

Make the filling: Arrange the sliced tomatoes on a layer of paper towels or dish towels you don't mind staining. Sprinkle with kosher salt on both sides to help season and draw excess moisture out. Let them rest while you make the filling.

Pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment (you may also use a hand mixer here). Beat on high speed, just until firm peaks form. Pull off the whisk attachment or the beaters out and see how the cream looks in the bowl and on the attachment. If it flops over, it needs more time if it holds its shape, you’re set. Transfer the whipped cream to a separate bowl or container refrigerate until you're ready to use it.

Combine the cream cheese and mascarpone in the same mixer bowl (no need to wipe it out) use the mixer's paddle attachment and beat on medium speed until smooth and well incorporated. Add the lemon juice beat (medium speed) until smooth. Stop to add the dill and chives beat on low speed until thoroughly incorporated.

Use a flexible spatula to gently fold in half the whipped cream. Lift the cream cheese-mascarpone mixture from the bottom of the bowl over the top of the whipped cream, rotating the bowl as you work and trying not to deflate the whipped cream too much. This folding step will help lighten the cheese mixture. Fold in the remaining whipped cream. Taste, adding more lemon juice or salt until you're happy with the flavor.

Use an offset spatula or spoon to spread the filling evenly over the cooled crust. Arrange the tomatoes in any way you like. Drizzle a little olive oil over the top and then sprinkle with the remaining 2 teaspoons of everything spice, or more to taste. The tart can be served right away, but it will firm up and be easier to slice and eat after refrigerating for at least an hour. If you choose to refrigerate it, hold off on the olive oil and everything spice sprinkle until right before serving.

NOTE: To make your own everything spice, combine 2 tablespoons each sesame and poppy seed and 1 tablespoon each caraway seed, sea or kosher salt, dehydrated onion flakes and dehydrated garlic flakes. You will have extra, which will keep indefinitely in your pantry.

Recipe Source

From Voraciously lead writer Becky Krystal crust recipe adapted from cookbook author Elinor Klivans.

Tomato Tarts

Tomatoes are at their best in late summer. Here in New Jersey, we have Garden State Beefsteak tomatoes. They’re big, juicy, bright red and full of flavor. This recipe for Tomato tarts comes together in an instant and is so simple and delicious.

Pair Recipe with Cacio e Pepe Gnocchi with:
Strawberry Chutney Olive Oil Crostata



Defrost the puff pastry in your refrigerator according to the instructions on the package.

Cut the tomatoes into ¼” thick slices, making sure you have 8 slices.

Mix the ricotta and feta cheeses together in a small bowl.

Line a baking sheet with parchment paper.
NOTE: You may need more than one baking sheet to fit all the tarts.

Roll the defrosted puff pastry out onto a clean, lightly floured surface and cut into 8 equal rectangles.

Place the rectangles on the prepared baking sheet.

Place 1 tbsp of the cheese mixture into the center of each rectangle of pasty and spread it evenly in the center.

Add 1 tomato on top of the cheese.

Gently fold the edges of the puff pastry up and over the tomato as best you can. There’s no need for it to be perfect. Repeat with the remaining pastries.

Drizzle the tomatoes with olive oil and sprinkle with sea salt and fresh thyme.

Beat the egg in a small bowl with a tablespoon of water. Using a pastry brush, brush the tops of the puff pastry with the egg wash.

Sprinkle the grated parmesan over the top of the pastry and tomato.

Place the tarts in the oven and bake for 20-22 minutes until the pastry is golden brown.

  • ½ (14.1-oz.) package refrigerated piecrusts
  • 1 (14.5-oz.) can petite diced tomatoes
  • 1 tablespoon chopped fresh basil
  • ⅔ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • ¼ cup (1 oz.) freshly shredded Cheddar cheese
  • ¼ cup (1 oz.) freshly shredded mozzarella cheese
  • Garnish: fresh basil leaves

Preheat oven to 425°. Unroll piecrust on a lightly floured surface roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.

Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°.

Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture.

Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired.

Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

Gluten-Free Rustic Tomato and Cheese Margherita Tarts

In a large mixing bowl mix together the almond flour, baking soda, salt, and smoked paprika.

Add the olive oil and egg and combine with a spoon. Put the dough on a work surface. Add thyme and knead the dough until well combined with your hands.

Press dough into a 20-22cm tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let cool to room temperature.

To prepare the filling mix ricotta cheese with egg and thyme, a pinch of the black pepper, garlic, salt and smoked paprika. Evenly distribute it over the partially baked tart dough. Place bocconcini and tomatoes in a pretty design on the top.

With tart on the baking sheet, place in the oven for about 10 minutes until cheese is melted.

Margherita Tomato Tart


For Crust:
2 1/2 cups all-purpose flour
2 teaspoons kosher salt
2 sticks (1 cup) unsalted butter, cold and cut into 1/4-inch cubes
3 tablespoons ice water, or more/less as needed

For Filling:
2 tablespoons fresh oregano, chopped
2 tablespoons fresh thyme, chopped
1 1/2 cups whole milk ricotta
1 teaspoon half and half
zest from 1 small lemon
1 egg yolk
2 scallions, chopped
2 large ripe tomatoes, thinly sliced


To prepare crust, combine flour and salt in the bowl of a food processor. Pulse 10 to 12 times to combine. Add butter and pulse until butter is incorporated and mixture resembles coarse sand, 40 to 50 quick, successive pulses.

Add ice water, 1 tablespoon at a time, pulsing to combine. When the pastry begins to come together into a big, messy ball, stop. It’s done. Do not add any more water than absolutely necessary.

Turn out pastry onto a lightly floured surface, and quickly shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or overnight.

Remove pastry from fridge and roll into a 1/4-inch thick disk. Carefully transfer to an 11 or 12-inch tart pan with removable bottom. Trim edges, folding over excess dough to form a slightly raised edge. Crimp as desired. Refrigerate for at least 20 minutes.

To prepare the filling, combine oregano, basil, ricotta, half-and-half, lemon zest, and egg yolk in a mixing bowl whisk to combine. Fold in the scallions and season with salt and pepper.

Remove the crust from the refrigerator, and spread filling into the bottom, smoothing it into an even layer with an offset spatula. Arrange the sliced tomatoes on top of the filling, overlapping slightly in a concentric circle pattern. Sprinkle with salt and pepper and drizzle with olive oil.

Bake for 50 minutes or until the pastry is golden and the tomatoes are slightly shrunken but still slightly juicy. Increase heat to 400ºF and continue to bake another 10 minutes, or until any excess juice has baked off. Remove from oven and cool for 15 to 20 minutes before serving.

All images and text © Lindsay Landis / Love & Olive Oil

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Cherry Tomato Pizza Margherita

Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.

Step 2

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Step 3

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Step 4

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

Mini Margherita Puff Pizza Pies

My wee boy is staying with his grandparents in Cyprus just now and I'm missing him like crazy.

It's lovely to see how much fun he is having, but it's still hard.

In his honour, I thought I'd share one of his favourite recipes with you.

Simple Margherita puff pizza pies.

He asks for these little pizza pies a lot and they are super simple to make. In fact they are easy enough for him to make himself.

Living on the Veg

These simple puff pizza pies are one of the recipes in my new book Living on the Veg , which I co-authored with Clive Gifford.

If you haven't seen it yet, Living on the Veg is a colourful guide to living meat-free which is aimed at children.

The chapters include:

  • Going Veggie
  • Ye Olde Vegetarian
  • What's in a Name?
  • Why Turn Veggie?
  • Questions Questions
  • Healthy Living
  • A Veggie Life and Get Cooking

What can I expect?

Living on the Veg Recipes

  1. Cloud Eggs - a fun breakfast idea with meringue like egg whites and soft dippy egg yolks.
  2. Chocolate Chip and Raisin Pancakes - another special breakfast treat the whole family will love.
  3. Pinwheel Sandwiches - a recipe and guide to making pinwheel sandwiches as well as a list of optional fillings.
  4. Sweet Potato and Carrot Soup - a delicious, healthy soup that's easy to make.
  5. 10 Minute Bean Burgers - our favourite burgers which are mashed together in one bowl, then cooked. So, so good!
  6. Puff Pizza Pies - another favourite in our house and quick to make are little puff pastry pizzas.
  7. Quick Green Spaghetti Sauce - an easy sauce for pasta whizzed up in a blender or food processor.
  8. Spinach and Coconut Dal - a simple dal that's made in under half an hour and super tasty.
  9. Easy Chocolate Mousse - just three ingredients, no egg and ready in minutes.
  10. Chocolate Brownies - fudgey chocolate brownies, just how they should be.
  11. Strawberry Cheesecake No-Churn Ice Cream - a luxurious ice cream you can make without an ice cream maker and you don't have to churn it by hand either.
  12. Coconut Ice - a traditional recipe for an old-fashioned sweet treat you can make at home.

Puff Pizza Pies

Of course you could add your favourite pizza toppings on these mini puff pizzas, but the simplicity of these flavours work so well, I urge you to try them like this first before adding any other toppings.

They aren't too high calorie wise either at 158 calories per mini pizza.

Mini Margherita Puff Pizza Pies



If you like my mini puff pizza pies why not try my full size puff pizza which is full of roasted vegetables and is utterly glorious! A wee bit more grown up and decadent.


These look delicious! My kiddos love margherita pizza so these will be a fun thing to try on our next family pizza night.

Oh yes definitely do, they will love them and why not let them make the pizza themselves?

I keep forgetting how wonderful ready-made puff pastry is! This is a brilliant idea. easy, colorful and scrumptious, it's got it all goin' on!

It's a fabulous ingredient, so handy to have in the fridge. And thanks, so glad you like them.

I love anything with puff pastry! These pizzas look so delicious.

Thanks Emily and yes me too :)

I can't believe I never thought of using puff pastry for pizza! That's genius!

Haha yes and it is rather fab, you must try it.

These look so cute, and perfect for little eaters. Congratulations on the book!

Yes kids love them and thanks, the book turned out really well.

This is the sort of thing Sylvia loves too. What is it about tomato and cheese and kids! It is really great to have a vegetarian book for kids as Sylvia tends towards the sweet books because savoury ones have so much meat she doesn't like it. Does cooper put it in the oven himself or does he get help with that - from a few conversations with parents it seems something kids that age aren't so comfortable with.

It's always a safe bet isn't it. No I never let him use the oven, it's too easy to get burned. I let him use the cooker top if I am standing with him and he knows the rules and what to do. I let him use the toaster without supervision and he can make porridge in the microwave himself.

I love the idea of a vegetarian cookbook for children. Getting them involved in cooking is wonderful, a perfect way to ensure they know what they eat and keep making healthy choices when they grow up. Love the recipe too. x

You are so right it is so important for them to learn about food and learn to cook. The pizzas are really good.

This is such a good idea! I love how cute they look and really like the look of your book too! What a lovely thing to have created.

Thanks, they are really good and mini food is always so appealing.

Congratulations on the book, Jacqueline! What a great idea featuring recipes for this age group and so easy too. I also love that you use pre-prepared puff pastry - something I do at home too. Love the look of all the recipes you feature here!

Thanks Jill, I am really pleased with the book.

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x