Easy Tomato and Thyme Tart

Delicious, but so simple…Tomato and Thyme Tart

Light and Delicious

If you’re after a delicious but light lunch or dinner option, this Tomato and Thyme Tart makes a super simple and lovely meal when served with a salad. It’s also great as a wee pre-dinner snack if you’re so inclined! Making use of ripe tomatoes and teamed with fresh thyme, zingy feta and crisp pastry it is a beautiful summer recipe.


Like most of our recipes, you can sub ingredients depending on what you have on hand or what you enjoy eating. Switch the cheddar for parmesan or mascarpone; use zucchini instead of tomato; sprinkle fresh basil or parsley once it’s cooked rather than thyme; flag the feta if it’s not your thing. Make the recipe yours, just use this as a base to get you started! Plus double or triple the recipe if you like, this makes a tart to feed 2.


A Portable Option

The Tomato and Thyme Tart is pretty portable and robust…great to take on a picnic or to pack in a lunchbox. Just make sure it’s cooled on a wire rack first so it stays crispy, if you pack it into a container while it’s still hot the steam will make the pastry soggy. If you’re after more lunchbox ideas, check out our Nourishing Lunchboxes ebook over on our website Shop, it is crammed full of nourishing ideas for adults and kids’ lunchboxes!


Tomato and Thyme Tart

1 sheet ready rolled puff pastry, defrosted

1/2 cup cheddar cheese, grated

1 large tomato, sliced and drained

50g feta cheese, crumbled

1 teaspoon fresh thyme leaves

Extra virgin olive oil


Preheat oven to 200 degrees Celsius. Score a 1cm boarder on the pastry sheet (don’t cut all the way through, just quarter or halfway through). Sprinkled the cheddar cheese over the top (keep within the boarder as we want that uncovered so the pastry can puff up like a wee wall!). Place the tomatoes on top and scatter the crumbled feta and thyme leaves evenly over the top. Drizzle with some olive oil and season with plenty of black paper and a little pinch of salt (the feta will provide some salt too). Bake for 10-15 minutes or until the pastry is golden brown and crispy. Yum!!


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