This Tomato Plum Tart is a vibrant and delicious dish that’s perfect for summer gatherings or a light lunch. With a flaky puff pastry base topped with sweet vine-ripened tomatoes and juicy plums, it’s not only visually stunning but also bursting with flavour. Whether you’re serving it as an appetiser or a main dish, this tart will impress your guests and leave everyone wanting more!
Please just make sure when you choose a puff pastry, that it is a 100% butter puff pastry with no vegetable oils or additives. I always choose Caréme All Butter Puff Pastry. They now make a wholemeal spelt puff which is just delicious.
Health benefits
This tart is packed with fresh, seasonal ingredients that offer numerous health benefits. Tomatoes are rich in vitamins C and K and the antioxidant lycopene. Plums are a great source of antioxidants and fibre. The addition of feta cheese adds protein and calcium, making this dish not just tasty but nutritious too. Enjoying a slice is a great way to incorporate more fruits and veggies into your diet!
Ingredients
For this delicious tart, you’ll need all butter puff pastry as your base, ripe tomatoes, and plums for that sweet-savoury combo. Feta cheese brings a creamy texture, while fresh basil adds a pop of flavour. To tie everything together, a simple dressing made with red wine vinegar, olive oil, sea salt, and white pepper enhances the dish beautifully.
How to make this Tomato Plum Tart
Begin by preheating your oven and preparing the puff pastry on a lined baking tray. After baking until golden, slice your tomatoes and plums, then whip up the dressing. Toss the tomatoes, plums and dressing in a small bowl, layer them over the crispy pastry, and sprinkle with crumbled feta and torn basil leaves. Serve this tart immediately for the best flavour and texture!
Serving suggestions and how to store
This tart is best enjoyed fresh out of the oven, making it perfect for entertaining. Pair it with a light salad or serve it alongside a charcuterie board. If you have leftovers, store them in an airtight container in the fridge for up to two days, but be warned—the pastry may lose some of its crispiness!
Vary Tomato Plum Tart to suit
Feel free to get creative with this tomato plum tart! For a vegan version, you can swap out the cheese for a plant-based alternative, like cashew cheese or nutritional yeast. If you’re gluten-free, consider using a gluten-free pastry or crust to accommodate your dietary preferences.
Tomato and Plum Tart
Ingredients
- 375 g Carême All Butter Puff Pastry
- 500 g vine ripened tomatoe/s (approx.)
- 3 plum/s
- 150 g feta cheese (or goat feta, goat curd, buffalo mozzarella or bocconcini)
- ¼ bunch/s fresh basil leaves -torn
Dressing
- 1 tbsp red wine vinegar
- ½ tsp sea salt
- 60 ml extra virgin olive oil (4 tablespoons)
- Pinch white pepper -ground
Instructions
- Preheat your oven to 180°C/350°F (fan-forced).
- Defrost and cut the pastry to your desired size (I usually cut in half or quarters).
- Place on a baking tray lined with baking paper. Using a fork, prick the pastry all over.
- Top the pastry with another piece of baking paper and weigh it down with another tray placed on top.
- Bake for approximately 15 minutes or until crisp and golden.
- Meanwhile, halve small tomatoes and slice any large ones. Slice your plums into thin wedges.
- Make your dressing by mixing altogether (or shake in a small jar).
- Gently toss the tomatoes and plums in the dressing.
- Arrange over the pastry with the cheese (crumbled or torn) and garnish with fresh basil leaves.
- Serve immediately.
Tip
- If you are entertaining, have all of the components ready to go and just assemble before serving.