James Martin: Tomato Tart with Dolcelatte

Name: James Martin Tomato tart with dolcelatte
Prep time: 30 min
Yield: 6 servings

A quick and delicious puff pastry tart topped with roasted tomatoes and creamy dolcelatte cheese from TV chef James Martin.

Image credit: Penguin Random House

By James Martin | Published - 26 May 2025 | Updated - 9 Jul 2025

Prep time

30 mins

Serves

Ingredients

300g all-butter ready-rolled puff pastry
3 teaspoons wholegrain mustard
500g tomatoes (a mixture of colours and sizes looks good), sliced or quartered; smaller ones left whole
a few sprigs of thyme, leaves picked
1 egg yolk, beaten
freshly ground black pepper
200g Dolcelatte
dressed mixed salad leaves

Method

Tomato and cheese are a perfect flavour pairing, whether it’s a hard cheese like Cheddar, a soft goat’s cheese or a melting ball of burrata. Here I’ve chosen a perhaps more unusual partner for this tomato tart, a blue cheese in the form of the creamy Dolcelatte.

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line a large baking tray with baking parchment.
Pop the pastry onto the prepared tray. Using a butter knife, mark a border all the way around, about 1cm from the edges. Prick the centre all over with a fork.
Spread the mustard over the pastry and evenly top with the tomatoes. Sprinkle over the thyme, season with black pepper and brush the edges with the egg yolk. Bake in the oven for 20–25 minutes.
Serve dotted with pieces of Dolcelatte and the dressed salad leaves alongside.

Recipe from James Martin's Cheese (Quadrille Publishing Ltd.), RRP: £25.00.

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Written by: James Martin

James Martin is a chef, TV presenter and host of James Martin’s Saturday Morning certainly knows his dairy. His latest book Cheese has 100 recipes which make the most of the UK’s favourite ingredient.

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