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Food for the Soul: Mixed tomato, gouda and pesto tart

Try this fantastic recipe for mixed tomato, gouda and pesto start, shared with Active Retirees by Lucy Lord from her cookbook Food for the Soul.

Serves 6


375g sheet of ready-rolled puff pastry
3 tbsp tomato purée
125g gouda, sliced
50g sundried tomatoes
2 large tomatoes, sliced
80g cherry tomatoes, quartered
1 egg, beaten
3 tbsp pesto
Fresh basil leaves, to garnish
Salt and freshly ground black pepper


1. If you are using frozen puff pastry, defrost it overnight in the fridge or at room temperature 1–2 hours beforeyou start cooking, but don’t unroll it until you’re ready to use it. Preheat the oven to 220°C/200°C fan.

2. Unroll the puff pastry on to a large, flat oven tray lined with a non-stick baking sheet. Use a sharp knife to gently score a two finger-widths, border around the edge of the pastry. This will puff up into a beautiful, flaky crust.

3. Spread the tomato purée over the base of the pastry, keeping within the scored border. Top with the gouda, followed by the mixed tomatoes and season with salt and pepper.

4. Use a pastry brush or your fingers to paint the beaten egg all over the pastry border; this gives it a shiny, golden finish. Season with salt and pepper and bake for 20–25 minutes, or until the pastry is crisp and golden and the base is cooked.

5. Once baked and still warm, dot the pesto over the top and scatter with fresh basil leaves. Serve with a simple side salad such as rocket with a balsamic dressing.


• This is best served fresh from the oven but it will keep in the fridge for up to 2 days. Store on folded kitchen paper to prevent the bottom from going soggy.

• Can be eaten warm or at room temperature. You can even warm it up in a microwave – the pastry will lose its crispiness but it is still delicious, making it a great lunchbox option.