Try this goat's cheese, olive and tomato tart, then check out more tomato recipes, such as our tomato soup, tomato pasta, and classic tomato tart.


  • 6 large sheets filo pastry, about 150g
  • 50g butter, melted
  • 1 egg
  • 150g goat's curd or soft goat's cheese
  • 100g nocellara or other green olives, pitted and halved
  • 3 tbsp SunBlush® tomatoes, roughly chopped
  • chives, chopped to make 2 tbsp


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Brush the filo sheets with melted butter and use it to line a shallow baking tray approximately 20 x 30cm.

  • STEP 2

    You’ll need 6 layers to make a decent tart base so just overlap and keep building until you have enough.

  • STEP 3

    Bake for 6-7 minutes until the tart is crisp and lightly golden.

  • STEP 4

    Take out and cool a little. Beat some seasoning and the egg into the goat’s curd then blob and spread as evenly as you can over the pastry base. Put back in the oven for 7-8 minutes until just set and the pastry is deeply golden.

  • STEP 5

    Take out and scatter with the olives, tomatoes and chives. Eat warm.


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