Tom Kerridge's Isle of Wight Tomato, Pesto and Olive Tart
By M&S Food
Published on 15 June 2026
Grown on the sun-soaked Isle of Wight, M&S’s speciality mix of British grown summer tomatoes include rich, sweet tomatoes that bring a burst of colour to any dish. In Tom Kerridge's puff pastry tart recipe, they are layered onto flaky pastry topped with red pesto and baked until crisp and golden, finished with a scattering of basil and olives for a relaxed lunch or light supper.
Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 320g pack all butter puff pastry sheet
- 700g M&S Isle of Wight Summer Tomato Selection, thickly sliced
- 4 tbsp red pesto
- 185g M&S Mini Roulade with Garlic and Herbs, thickly sliced
- 1 M&S Collection Free Range Golden Yolk Egg, beaten
- 30g parmesan, finely grated
- 50g Kalamata olives, sliced
- 10g basil, leaves picked
- 2 tbsp extra-virgin olive oil, optional
- 80g bag green salad, optional
Method
Step 1
Heat the oven to 200°C/180°C fan/gas mark 6. Place a large baking tray in the oven to heat up.Step 2
Roll out the pastry on a sheet of baking paper. Using a sharp knife, score a 1.5cm border around the edge, taking care not to cut all the way through. Prick the centre with a fork. Chill in the fridge while you prepare the tomatoes.Step 3
Lay the tomato slices on a tray lined with kitchen paper. Season lightly with salt and leave for 5 mins to draw out excess moisture.Step 4
Remove the pastry from the fridge and spread the pesto evenly over the centre (inside the border). Arrange the sliced cheese evenly over the pesto.Step 5
Pat the tomatoes dry with kitchen paper, then layer over the roulade.Step 6
Brush the pastry border with the beaten egg and sprinkle over the parmesan.Step 7
Carefully remove the hot baking tray from the oven and slide the tart (still on its paper) onto it. Return to the oven and bake on the middle shelf for 25 mins, or until golden and crisp.Step 8
Remove from the oven and leave to cool slightly. Scatter over the olives, slice into 6 pieces, then finish with the basil and a drizzle of olive oil. Serve warm or at room temperature, with a green salad if you like.