This post may contain affiliate links, which means I will receive a small share of any sales generated through these links

How to make a Tart: Tomato, Pesto, Chilli and Cheese

Ingredients: Cherry Tomatoes Sun-Dried Tomatos Peppadew Picante Chillis Spring Onions Puff Pastry (we used a ready made block) An Egg Green Pesto (vegetarian) Cheddar Cheese…

Cherry Tomatoes
Sun-Dried Tomatos
Peppadew Picante Chillis
Spring Onions
Puff Pastry (we used a ready made block)
An Egg
Green Pesto (vegetarian)
Cheddar Cheese (or Parmesan)
Balscamic Glaze
Fresh Basil
Dried Rosemary
30 minutes
Baking Tray
Greaseproof Paper
Rolling Pin
Baking Try
Chopping Knife
Cheese Grater
Ceramic Baking Beads
pesto chilli cheese tart
  • Chop up the baby tomatoes and sun dried tomatoes.
  • Remember you got an amazing jar of Peppadew’s Piquante Peppers in your Degustabox.
  • Open the jar then discover and be surprised by the wonderful draining cap! 
  • Chop up 6 Peppardew Piquante Peppers and put them with the tomatoes.
  • Get the puff pastry block, dust your surface with flour and roll the pastry out.
  • Lay the pastry in your backing tray and fold the edges over. 
  • Mix one egg in a bowl and then glaze over the edges to give a ‘glazed pastry’ appearance when cooked. 
  • Stab the pastry with a fork while thinking of your ex.
  • Make your Lilly hold it while you take blog photos. 
  • Get excited when Lilly says ‘we’re going to use the ceramic balls! You’ll finally see them in action!
  • Listen to Lilly explain that they weigh the pastry down while it starts to cook.
  • Put a sheet of greaseproof paper on the pastry.
  • Pour those balls in!
  • Place in pre-heated oven.
  • After 10 minutes in the oven on 180C or gas mark 5, take out.
  • Spread green pesto over the pastry
  • Add the chopped tomatoes, picante peppers, sun dried tomatoes.
  • Chop 3-4 spring onions and add sprinkle them on top.
  • Season with fresh basil, dried rosemary.
  • Have your Lilly hold it so you can take blog photos.
  • Place in the oven for a further 10 minutes
  • Add grated cheddar cheese.
  • Consider using parmesan in place of cheddar if you don’t have a pregnant friend.
  • Hope your pregnant friends baby is a girl. PLEASE BE A GIRL.
  • Take out after 5 minutes or when the pastry is a deep golden brown.
  • Make your Lilly hold it while you take more blog photos. 
  • Cut into 9 pieces.
  • Drizzle balsamic glaze over them.
  • Display on a pizza board.
  • Make everybody wait until you have taken a photo before they take a slice.
  • Tuck in.
I can’t even begin to tell you have yummy this was! The picante peppers gave it the perfect kick and I would love to try this with different toppings. 
You could pretty much put anything on the top, I would love to try one with mushrooms, sweetcorn, bell peppers and pepperoni! Yum.
What would you put on yours?

This post was inspired by the Peppadew Picante Peppers I got in my Degustabox. To see what else I got, see this post.


  1. uhmmm…looks like delicious! I will save this recipe. Thanks Corinne.You are a great chef! Kisses:)

  2. This looks awesomely yummy!!! And I bet it tastes yummier!! 🙂 I’m kinda challenged with cooking while taking blog photos, it would seem like I could never finish cooking. LOL

  3. You’re obviously an amazing cook! Your tomato, pesto, chili and cheese tart sounds and looks delicious. I would probably still be drooling if you hadn’t mentioned pepperoni (I’m a vegetarian). The ingredients, the tarts in progress and the finished cuisine all look heavenly – super yummy and a great recipe. I’m planning to put pesto on my shopping list 🙂

  4. This looks absolutely amazing! I love all these ingredients, but haven’t tried using to make them as a tart. I can’t wait to give this a shot!

  5. Pingback: Vegetarian Christmas, 10 delicious recipes

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.