Mary Berry Tomato Tart Recipe

This golden, savoury Mary Berry Tomato Tart is made with a crisp Parmesan-infused pastry, sweet roasted vine tomatoes, and creamy Brie, ready in about 90 minutes. The rich scent of garlic and melting cheese fills the kitchen as you drizzle the vibrant fresh pistou over the warm tart. I love how the salty snap of the cheese pastry contrasts with the soft, juicy tomatoes.

Why This Classic Works

What makes this version stand out is the homemade cheese pastry. Adding grated Parmesan directly into the dough gives the base a savoury kick and a sturdy, biscuit-like snap that holds up perfectly against the juicy filling. I learned the hard way that using standard shortcrust can leave you with a bland base, but this cheesy twist elevates the entire dish.

The other secret is roasting the tomatoes separately before assembling the tart. If you put raw tomatoes straight onto the pastry, they release too much liquid and create the dreaded “soggy bottom.” By roasting them first with garlic, you concentrate their sweetness and ensure the pastry stays crisp and golden.

Mary Berry Tomato Tart Ingredients

For the Cheese Pastry:

• 175g plain flour, plus extra for dusting
• 115g cold butter, cubed
• 55g Parmesan cheese, grated
• 1 egg, beaten

For the Filling:

• 1kg medium ripe tomatoes, thickly sliced
• 4 tbsp olive oil
• 5 garlic cloves, halved
• 3 tbsp sun-dried tomato paste
• 115g Brie, thinly sliced

For the Pistou:

• 2 garlic cloves, peeled
• 2 tsp sea salt
• 15g fresh basil leaves
• 15g fresh mint leaves
• 75ml olive oil
• 1 squeeze of lemon juice

How To Make Mary Berry Tomato Tart

1. Make the pastry: Place the flour, cold cubed butter, and grated Parmesan into a food processor. Pulse until the mixture looks like fine breadcrumbs. Add the beaten egg and a splash of cold water (about ½ tbsp), then pulse again until the dough just comes together.
2. Chill the dough: Tip the dough onto a floured surface and knead gently into a ball. Roll it out thinly to line a 33 x 23cm Swiss roll tin (or similar rectangular tart tin). Prick the base all over with a fork and chill in the fridge for 30 minutes.
3. Roast the tomatoes: Preheat your oven to 200°C (180°C Fan / Gas 6). Arrange the thick tomato slices and halved garlic cloves in a large roasting tin. Drizzle with 4 tbsp olive oil and season generously with salt and pepper.
4. Blind bake: Line the chilled pastry case with non-stick baking paper and fill with baking beans. Bake on the middle shelf for 20 minutes. At the same time, place the tomatoes on the top shelf to roast. After 20 minutes, remove the paper and beans from the tart and bake the empty case for another 5–10 minutes until pale golden and dry. Remove both the tart and tomatoes from the oven.
5. Assemble the tart: Spread the sun-dried tomato paste evenly over the base of the cooked pastry. Arrange the roasted tomato slices in neat rows on top, placing the roasted garlic cloves in the gaps. Do not pour the excess tomato juice from the roasting tin into the tart.
6. Final bake: Return the assembled tart to the oven for 10–15 minutes until the tomatoes are just starting to colour.
7. Make the pistou: While the tart bakes, place the raw garlic, salt, basil, and mint in a food processor. Blitz until chopped, then slowly pour in the 75ml olive oil while the motor is running to form a rustic paste. Add a squeeze of lemon juice.
8. Add the Brie: Remove the tart from the oven and lay the thin slices of Brie over the warm tomatoes. Return to the oven for just 3–4 minutes—enough to soften the cheese without it running everywhere. Drizzle with the fresh pistou immediately before serving.

Recipe Tips

• Avoid the juice: When moving the roasted tomatoes to the pastry case, use a slotted spoon or fork. Any excess liquid from the roasting tin will make the pastry sodden.
• Don’t skip the chill: Chilling the pastry in the tin for 30 minutes is crucial. It relaxes the gluten and prevents the pastry from shrinking down the sides of the tin during the blind bake.
• Watch the Brie: Brie melts incredibly fast. Keep an eye on it during the final 3 minutes; you want it soft and glistening, not bubbling away into a puddle.
• Metal tins work best: For the crispest base, use a metal tart tin rather than ceramic or glass, as metal conducts heat better to the bottom of the pastry.

What To Serve With Mary Berry Tomato Tart

This tart is rich enough to be the main event, so keep the sides light and fresh. A simple green salad with a sharp vinaigrette cuts through the creamy Brie and buttery pastry perfectly. If you are serving it for dinner, warm new potatoes tossed in a little butter and chives make it a more substantial meal.

How To Store

This tart is best eaten fresh while the pastry is crisp. If you have leftovers, store them in the fridge for up to 2 days. To reheat, place slices in a hot oven (180°C) for 10 minutes to crisp up the base again; microwave reheating will make the pastry soft and chewy.

FAQs

• Can I use ready-made pastry? Yes, you can use a sheet of ready-rolled shortcrust or puff pastry to save time. However, you will miss out on the delicious savoury flavour of the homemade Parmesan crust.
• Can I make this ahead? You can make and blind-bake the pastry case a day ahead. You can also make the pistou in advance. Assemble and do the final bake with the tomatoes and cheese just before serving.
• What is pistou? Pistou is a Provencal sauce very similar to pesto, but it traditionally contains no pine nuts or cheese. It relies on fresh herbs, garlic, and oil for a clean, zesty flavour that cuts through rich dishes.
• Can I freeze this tart? It is not recommended to freeze the finished tart as the tomatoes will become watery and the fresh pistou will lose its vibrant colour. The raw pastry dough, however, freezes brilliantly.

Nutrition

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 620mg
• Total Carbohydrate: 32g
• Protein: 12g

Try More Recipes:

• Mary Berry Tomato Soup Recipe
• Mary Berry Tomato Soup Recipe
• Mary Berry Ceviche with Tomato and Avocado Salsa Recipe