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Antioxidant Tomato Tart

Prep Time:

15 minutes

Cook Time:

30 minutes




Easy lunch

About the Recipe


1 pack ready-to-roll gluten-free pastry

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chiili flakes

1/2 bunch of spring onions, thinly sliced

300g cherry tomatoes, halved


Preheat the oven to 220C / 200C fan/ gas mark 7/

Unroll the pastry onto a baking tray, I keep it on it's paper to prevent it sticking.

Using a sharp knife, mark a 2 cm border around the edge of the pastry, making sure not to cut right through.

Add the oil to a frying pan and warm over a medium heat. Add the cumin, coriander and chilli flakes, allow to cook for 2-3 minutes until the fragrant aromas are released. Add the cherry tomatoes and spring onions and continue to cook for about 3-4 minutes until the tomatoes are soft but not breaking down.

Arrange the tomatoes and spring onions on the pastry base.

Bake the tart in the oven for 15-20 minutes, until the pastry is golden. Pour any remaining cooking juices over the tart.

Delicious served warm or cold. I like to serve this with a green salad, or as part of a buffet.

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