Tomato, Sobrasada and Basil Tart

Serves: 4 - Time:

Tomato, Sobrasada and Basil Tart
Tomato, Sobrasada and Basil Tart Tomato, Sobrasada and Basil Tart

As I write, home-grown tomatoes are reaching their peak so, if you are a bit weary of a tricolore salad (although why would you be?) have a go at this flavourful tart. I based this recipe on a version by Tamasin Day-Lewis. She makes a paste with prosciutto but, as my fridge could only offer up a sausage of sobrasada, I decided to go down the Iberian route. It is a brilliant tart to throw together in a matter of minutes. You could also make individual mini tartlets if you had the time or inclination.



  • 2 large garlic cloves, crushed
  • 250g sobrasada
  • 1 teaspoon cumin seeds
  • 320g roll puff pastry
  • 1 small bunch basil, roughly chopped
  • 5 vine-ripened tomatoes, cut into 3mm thick slices


  1. Heat the oven fan 200˚, mark 6. Mix the garlic with the sobrasada and cumin seeds.
  2. Lay the pastry out on a baking tray lined with non-stick parchment. Score a rectangle on the pastry sheet, about one centimetre in from the edges but be careful not to cut right through the pastry.
  3. Spread the sobrasada evenly over the inner rectangle. Sprinkle half the basil over the sobrasada. Arrange the tomatoes over the pastry and season with a little ground black pepper. You shouldn't need any salt as the sobrasada is quite salty.
  4. Bake in the oven for about 25 minutes until the pastry is crispy and golden. Leave for 5 minutes then scatter over the remaining basil and serve in slices.
Tomato, Sobrasada and Basil Tart