Goats cheese, pesto and tomato tart

Goats cheese, pesto and tomato tarts

It’s been forever and a day since I lasted posted a recipe. It’s been a busy few months and time just seems to have slipped away in the blink of an eye. I’ve packed up and sold my wee flat and moved in with the boy, which has been stressful but great. I’ve also had to get used to cooking in a new kitchen with an unfamiliar oven which hasn’t been so great. I’ll be the first to admit to a few burnt dinners and emergency take aways.

Things have started to settle down though, and now that all my spare time isn’t being taken up with house nonsense, I thought it was high time I got my butt in gear and back into blogging. So here I am, be patient with me while I ease myself back in and stick around over the next few weeks for lots of scrummy recipes: I’ve got a huge backlog to get through!

This is a really easy recipe that you can throw together in no time at all, either using homemade dough or shop bought for quickness. It was inspired by some savoury pastries I bought from Lidl while I was in France a few months ago, but these are much more tasty and richer in flavour. You could stick whichever toppings you like on them, whatever you have to hand really, but I decided to go with the earthy taste of goats cheese and green pesto which compliments the delicious sweetness of the tomatoes perfectly. These are great for breakfast or lunch and also freeze brilliantly.


500g shop bought or homemade bread or pizza dough (I made my own using this Crazy dough recipe from a wonderful website called Kitchen Nostalgia)
1 small jar green pesto
250g cherry tomatoes, sliced in half
300g goats cheese, evenly sliced


Preheat your oven to 180˚C. Prepare the dough according to the pack instructions or the recipe you choose to follow. Once it has risen and been knocked back, lightly flour your work surface and divide your dough into 8 evenly sized balls. Use a rolling pin to roll out each ball into an oval around 5mm thick.

Take each oval and place a dollop of pesto onto each, using a knife to spread it right to the edges. Now divide the goats cheese and cherry tomatoes evenly between the pastries.

Arrange the pastries on a baking tray (I needed to use two) and bake in the centre of your preheated oven for 25-30 minutes until the dough has puffed up slightly and the toppings have gone a golden brown colour. Remove from the oven and allow to cool for 10 minutes before serving. These are also delicious served at room temperature.

Makes 8 tarts

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