Tomato and Fennel Tart

Tomato and Fennel Tart

This rustic Tomato and Fennel Tart is the perfect supper for the end of summer. Get the recipe below.

Red, yellow and green

Is there anything more beautiful than plump and juicy heritage tomatoes? Maybe I’m biased because my tomato plants are currently heaving with fat fruits that shine bright in the sun. My garden is so green right now that their skins, peaking out from beneath the leaves, provides a welcome pop of colour. The month or so when the tomatoes ripen is my favourite part of growing season. I wait so long for them to turn and when they do I have to savour them.

From apple green to sunshine yellow, post box red and everything in between, the selection of tomatoes on my kitchen counter this weekend were so beautiful I had to photograph them. Once I’d finished given them a little photo shoot I had to accept that they needed eating… The question was what to make with them.

Some ended up in a simple salad, others were roasted to make a pasta sauce. But perhaps the best thing I made with them was this delicious tomato and fennel tart.

Heritage tomatoes: red, yellow and green

Rough around the edges

I think it’s fair to say this tart is a little rustic. I inelligantly rolled out a ball of puff pastry I had defrosted earlier in the day. After spreading with a very thin layer of pesto, I scattered the pastry with thinly sliced shallots, fennel and finely the sliced heritage tomatoes.

Folding up the edges is crucial to keep in all of the juices of the tomatoes as they roast. A drizzle of olive oil, and a couple of cracks of salt and pepper brings it all together. This tart is best cooked low and slow to make sure the fennel and shallots have time to get soft and sticky and the tomatoes are able to let out all of their juices without the pastry becoming soggy or worse burnt!

It’s a real balancing act to get a sweet, fragrant filling encased in crispy puff pastry.

I like to finish the tart with a sprinkling of fresh fennel seeds though a couple of fronds would work too. Serve with steamed green veg for a delicious end of summer supper.

Up close shot of a tomato and fennel tart on a baking sheet

The recipe

Tomato and Fennel Tart

Tomato and Fennel Tart

This rustic Tomato and Fennel Tart is the perfect supper for the end of summer.
5 from 9 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine British
Servings 4 people
Calories 850.06 kcal


  • 4 tbsp plain flour
  • 500 grams puff pastry block, ready made
  • 1 tbsp pesto
  • 2 shallots thinly sliced
  • 1 small fennel thinly sliced
  • 5 large tomatoes sliced
  • 20 cherry tomatoes halved
  • 1 tbsp fennel seeds
  • 1 tbsp olive oil
  • salt
  • pepper


  • Pre-heat your oven to 150C/gas mark 2/300F.
  • Dust your work surface and a rolling pin with the plain flour.
  • Place the block of puff pastry on to the floured surface and roll out into a circle no thicker than 0.5cm.
  • Transfer the pastry base to a baking tray.
  • Spread the pesto over the centre of the pastry circle, leaving a border of 2-3cm.
  • Layer most of the the thinly sliced shallots and fennel over the pesto base.
  • Next layer the sliced tomatoes followed by the remaining shallots and fennel.
  • Finish by placing the cherry tomatoes on top.
  • Fold the pastry edges over, covering the edges of the tomatoes, fennel and shallots.
  • Drizzle with a little olive oil and sprinkle with fennel seeds, sea salt and cracked black pepper.
  • Place the tart in the centre of the oven and cook for 45 minutes or until the tomatoes, fennel and shallots have softened and the pastry is crisp.
  • Best served warm.


Calories: 850.06kcalCarbohydrates: 81.81gProtein: 14.16gFat: 53.48gSaturated Fat: 12.87gCholesterol: 0.3mgSodium: 400.5mgPotassium: 1118.14mgFiber: 8.27gSugar: 10.15gVitamin A: 2468.49IUVitamin C: 58.88mgCalcium: 103.03mgIron: 5.64mg
Keyword fennel, pesto, puff pastry, shallot, tomato
Tried this recipe?Let us know how it was!

Make it vegan

Most ready made puff pastry is actually plant based – that’s right, no butter in sight. Who knew?! I love accidentally vegan ingredients like this.

The reduced fat pesto from Sacla is accidentally vegan (in the UK) though you can choose your favourite plant based brand if you prefer.

Make these two swaps and you’re good to go!

7 thoughts on “Tomato and Fennel Tart”

  • Wow, this is a tart and a half!! I love how rustic it is and that crispy edge to the crust is just perfect. Fennel is so good as an ingredient but not that common, nice one, can’t wait to try it!

  • There’s nothing like fresh tomatoes! Looks like you have a nice variety. I like the rough around the edges look of your tart!

  • What a delicious looking tart! I love plump and juicy tomatoes and I definitely need to give this tart a try!

  • This is just perfect. I love everything that you can quickly bake in the oven. I add it to my must-have list now.

  • This tart was simply amazing! Very tasty. The fennel, tomato and pesto mix was delightful. This will definitely become one of my go to recipe to impress guests.

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