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This is a perfect way to use those great tasting summer tomatoes. I have a glut of cherry tomatoes at the moment and so am always looking for ways to use them. Using frozen or store bought puff pastry makes this such a quick and easy recipe to put together.

Serves 3 to 4


  • 1 sheet puff pastry
  • tomatoes, (I used about 40 cherry tomatoes)
  • olive oil, about 1 tablespoon
  • salt and freshly ground black pepper
  • 1/4 cup fresh chopped herbs (I used basil and oregano)
  • 1 heaped tablespoon strong Dijon mustard
  • 1/3 cup  shredded mozzarella cheese
  • 1/3 cup  grated Gruyere cheese
  • 1/3 cup  grated Parmigiano Reggiano cheese


Preheat the oven to 200C / 400F
Cut the cherry tomatoes in half and place them cut side down on a paper towel and allow to drain for about 15 minutes (If using larger tomatoes, slice thickly and place on paper towel)
Toss the tomatoes in a bowl with some olive oil, salt, pepper and the chopped herbs
Place the puff pastry on a piece of parchment paper in a baking sheet
Prick the base of the pastry all over with a fork
Spread the mustard on the pastry leaving a small border around the edges
Sprinkle the cheeses over the mustard
Place the tomatoes, cut side up, so that their juice doesn’t make the pastry too soggy
Bake for 15 – 20 minutes until golden