Do you do meat-free Monday in your house? As much as I try to, my family aren’t really keen on it. That is, until I started making this tomato and goat cheese savoury tart. I have made it a number of times now and I have not had one complaint. My husband even goes back for seconds.

Now, my three-year-old doesn’t like ‘amatoes’ but she does pick around at the pastry and the cheese. That will do for now, as I know that one day, she will pop one of those juicy red morsels of goodness into her mouth and realise that ‘amatoes’ aren’t that bad after all.

This recipe takes about five minutes of prep plus 15 minutes of cooking time so is one of those easy dinners, perfect for nights when you really can’t be bothered to cook.

Tomato and goat cheese savoury tart

Serves 2-4


1 sheet frozen puff pastry
250g cherry tomatoes, sliced in half
1 tbsp fresh thyme leave
2 tbsp fresh rosemary leaves
30g goat cheese (or feta if you prefer)
1 tbsp olive oil
salt and pepper


Preheat the oven to 180C. Line a baking tray with baking paper.

Place the sheet of puff pastry onto the lined baking tray. Arrange the tomatoes in the middle of the pastry, leaving 2-3cm free along the entire edge. Scatter the rosemary and thyme leaves as well as the goat cheese over the tomatoes.

Drizzle the olive oil over the tomatoes and season with salt and pepper.

Place the tray into the oven for 15 minutes or until the pastry is puffed and golden.

Depending on how hungry you are and what you serve the tart with, it will feed 2-4 people. Serve with a salad or steamed greens. It is also a delicious savoury option for afternoon tea.

What are you easy go to dinners?

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