Roasted Tomato and Gorgonzola Tarts with Tomato Pesto

They are equally good the next day, so feel free to make them the day before and refrigerate

Makes: 6, Level: med, Time: 45 minutes in total

  • 1 small punnet of rosa tomatoes
  • 2 small sprigs of rosemary
  • 375g of ready-rolled butter puff pastry
  • 24 pitted black olives
  • 125g of gorgonzola crumbled
  • 2 tbsp olive oil
  • 3 tbsp sun-dried tomato pesto
  • wild rocket to garnish

Lightly roll out the pastry on a floured surface and cut into 6 disks and place in the fridge. In the meantime, halve the rosa tomatoes, top with chopped rosemary, salt and pepper and olive oil, and roast on an oven tray for 15 minutes at 160°C. Remove the pastry disks from the fridge and top with a dollop of tomato pesto, halved pitted olives, roasted tomatoes and the crumbled gorgonzola. Place in the oven and bake in a 200°C pre heated oven, for 30–35 minutes. They should be golden brown and the pastry layers nicely separated and flaky. Serve with a little balsamic and fresh rocket.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography & Styling C&D Heierli, 
Recipe by Diane Heierli