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Photo of Tomato and onion tarts by WW

Tomato and onion tarts

Total Time
30 min
10 min
20 min
This light and fresh tomato and onion tart only takes 30 minutes to make.


Brown onion

2 large, thinly sliced

Cherry tomatoes

250 g

Reduced-fat puff pastry

1 sheet(s), just thawed, cut into quarters

Chargrilled capsicum in oil

200 g, thinly sliced

Reduced fat feta cheese

100 g

Fresh basil

2 tbs, leaves


  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 20 minutes or until caramelised.
  2. Meanwhile, place tomatoes in a baking dish and lightly spray with oil. Bake for 15 minutes or until skins start to split. Line a large baking tray with baking paper. Place pastry on prepared tray and bake at same time as tomatoes for 10 minutes or until golden and crisp.
  3. Place pastry on serving plates. Top with onion, capsicum, tomatoes, feta and basil. Serve.


SERVING SUGGESTION: Watercress sprigs, drizzled with balsamic vinegar.We used bottled yellow and red chargrilled capsicums but any chargrilled capsicums (sometimes called peppers) will do. Drain them well on paper towel before using to stop the pastry from becoming soggy.