Mary Berry Provence Tomato and Garlic Pistou Tart

I made this tart on a late summer evening when my tomato plant had exploded and I couldn’t face another salad. Mary’s recipe from Cook and Share popped into my head—and I’m glad it did.

The first time I made it, I poured in all the tomato roasting juice. Big mistake. The pastry went from crisp and golden to soggy-bottomed sadness. Lesson learned: keep it dry, and let the pistou bring the punch.

Now? It’s become one of my favourite make-ahead lunch dishes—fancy enough to feel posh, easy enough not to stress over.

WHY THIS ONE WORKS SO WELL

• The cheese pastry is rich and crumbly. Parmesan and butter make it melt-in-your-mouth good.
• Roasting the tomatoes concentrates their flavour without turning them to mush.
• The pistou is fresh, vibrant, and lifts the whole dish. Don’t skip it—it’s the bit people ask about.

INGREDIENTS + WHY THEY MATTER

Cheese Pastry:

• Plain flour (175g) – The base. I once tried wholemeal—too dense. Stick to plain.
• Butter (115g) – Cold and cubed. Soft butter gives greasy dough.
• Parmesan (55g) – Adds sharpness and richness.
• Egg (1, beaten) – Binds it all together.

Filling:

• Ripe tomatoes (1kg) – Medium-sized, sliced thick. Too thin and they disintegrate.
• Garlic cloves (5, halved) – Roast into sweet, sticky gems.
• Sun-dried tomato paste (3 tbsp) – Adds depth and umami.
• Brie (115g) – Sliced thin so it melts in minutes.

Pistou:

• Garlic (2 cloves) – Raw but mellowed by herbs and oil.
• Sea salt (2 tsp) – Helps break everything down.
• Basil + mint (15g each) – Classic combo with a surprising coolness from the mint.
• Olive oil (75ml) – Use your best.
• Lemon juice (squeeze) – Brightens everything.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Brie? Use soft goat’s cheese or mozzarella. Brie melts better, but the others still work.
• Mint too much? Skip it and double the basil. It’s still fresh and punchy.
• Want to make it vegan? Use vegan pastry and a dairy-free cheese. The pistou is already plant-based.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank in the oven	Didn’t chill it after rolling	Chill for at least 30 mins before baking
Tart went soggy	Added too much tomato roasting juice	Spoon the tomatoes in, leave the juice out
Pistou was bitter	Used too much raw garlic	Stick to 2 cloves + balance with lemon

HOW TO MAKE MARY BERRY’S PROVENCE TOMATO AND GARLIC PISTOU TART

1. Preheat oven: 200°C / 180°C Fan / Gas 6. Grease and line a 33 × 23cm Swiss roll tin.
2. Make the pastry: Pulse flour, butter, Parmesan in a food processor to crumbs. Add egg + water until it forms dough. Knead gently, roll out, and line the tin. Prick with a fork and chill 30 mins.
3. Roast the tomatoes: Lay slices in a tray, toss with olive oil + garlic. Season. Bake alongside the pastry. After 20 mins, remove beans and paper from pastry and bake both 5–10 mins more.
4. Assemble: Spread sun-dried tomato paste over pastry. Top with roasted tomatoes (not the juice!) and garlic. Season again.
5. Bake again: Return tart to oven for 10–15 mins until tomatoes start to colour.
6. Make the pistou: Blend garlic, salt, herbs. Drizzle in oil, add lemon juice. Blend to a paste.
7. Finish: Lay Brie on warm tart and bake 3–4 mins to soften. Drizzle pistou just before serving.

TIPS FROM MY KITCHEN

• I make the pistou while the tart bakes—it takes 2 minutes in a mini chopper.
• A metal tart tin helps keep the pastry crisp—ceramic stays too soft.
• Brie goes on after the tomato bake, not before—it burns quickly otherwise.

STORAGE + SERVING

• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Freeze before adding Brie and pistou. Thaw, then finish as usual.
• Reheat: Oven at 180°C, covered in foil, for 10 minutes. Don’t microwave.

FREQUENTLY ASKED QUESTIONS

Q: Can I use puff pastry instead of cheese pastry?
A: You can—but it won’t hold the roasted filling as well. The cheese pastry has more bite and flavour.

Q: Can I make this tart the day before?
A: Yes! Assemble and bake everything except the Brie and pistou. Add those and warm it before serving.

Q: What’s the difference between pistou and pesto?
A: Pistou doesn’t have pine nuts or Parmesan—it’s lighter and fresher. Perfect for tarts like this.

Q: Can I use cherry tomatoes instead?
A: Yes, but halve them and watch the roasting time—they cook faster.

Try More Recipes:

• Mary Berry Garlic Parsley Flatbread
• Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe
• Mary Berry Garlic Herb Flatbreads Recipe