Photo of Slow-roasted tomato tart by WW

Slow-roasted tomato tart

Points® value
Total Time
1 hr 50 min
20 min
1 hr 30 min
Enjoy the classic Italian flavours of this tasty tart that can be eaten warm or cold.



800 g, halved or quatered if large

Olive Oil

1 teaspoon(s)

Balsamic vinegar

1 tablespoon(s)

Chilli flakes

1 pinch

Jus-Rol Ready Rolled Light Puff Pastry Sheet

340 g, uncooked

Light Mozzarella

125 g, very thinly sliced

Basil, fresh

1 tablespoon(s), handful


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the tomatoes in a large roasting tin and drizzle over the oil and vinegar, then scatter over the chilli flakes. Season to taste and roast for 1 hour, until the tomatoes are starting to dehydrate. Remove from the oven and set aside.
  2. Increase the oven temperature to 200°C, fan 180°C, gas mark 6 and line a baking sheet with baking paper. Unroll the pastry and trim the edges to a 20cm x 30cm rectangle, discarding the trimmings. Put the pastry on the prepared baking sheet and score a 1.5cm border. Prick the inner rectangle all over with a fork. Bake for 15 minutes, until the pastry has risen and is starting to turn golden.
  3. Remove from the oven and arrange the tomatoes on the inner rectangle, leaving the border uncovered. Top the tomatoes with the mozzarella and return to the oven for another 10-12 minutes, or until the mozzarella is melted and golden. Remove from the oven and scatter over the basil leaves to serve.