Jane has provided this delicious recipe which can be served hot or cold, with salad and new potatoes.

Makes approx. 8 – 12 servings


  • 1 pack rolled puff pastry
  • Approx 1-2 packs of cherry toms depending on size
  • 2 medium sized sweet peppers
  • 1 red onion
  • Oil to cook
  • Salt & pepper
  • A handful of fresh basil
  • Mozzarella (optional) or cheese alternative if desired
  • Balsamic glaze (optional)


Heat the oven to 180 degrees.

Unroll pastry and place on a large flat cooking tray.

Place a little oil in a large frying pan and heat.

Thinly slice red onions and de-seed and thinly slice peppers.

Add to pan and cook over a medium heat until soft (approx. 7 mins).

Half cherry tomatoes and place in same pan cut side down.

Cook for another 2-3 mins so the tomatoes start to soften.

Season as necessary.

Transfer onto the pastry sheet and spread over the whole thing, ensuring you go into the corners to avoid the pastry burning.

Sprinkle with chopped fresh basil.

Place in the middle of the oven until pastry has risen and has turned golden brown at the edges (approx. 10 – 15 mins).

Drizzle some balsamic glaze on top before serving.

The picture shows the tart cooked with and without mozzarella on the top.