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Tomato and plum tart
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Heirloom Tomato and Plum Tart

This Heirloom Tomato and Plum Tart is a really easy to make, beautiful flavour combo that's great for a light lunch or tasty appetiser. 
Prep Time15 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Main Course
Servings: 4


  • 375 g Carême All Butter Puff Pastry
  • 500 g vine ripened tomatoe/s (approx.)
  • 3 plums
  • 150 g feta cheese (or goat feta, goat curd, buffalo mozzarella or bocconcini)
  • ¼ bunch/s fresh basil leaves -torn


  • 1 tbsp red wine vinegar
  • ½ tsp sea salt
  • 60 ml olive oil (4 tablespoons)
  • Pinch white pepper -ground


  • 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.


  • If you are entertaining, have all of the components ready to go and just assemble before serving.