Savoury Christmas Tart

by Katrina - The Organised Housewife

Typically when I think of Christmas I think sweet treats, rum balls or Christmas puddings.  Savoury doesn’t come to mind first…. however, now that I have been introduced to my friend Bec’s Savoury Christmas Tart this perhaps have shuffled its way to the top of my favourite Christmas recipes list.

savoury christmas tart

My taste buds have changed over the past few years, I would happily leave sweets on the table and snack on savory, this tart ticks all my favourite boxes, puff pastry – tick, basil – tick, nuts – tick, fetta – tick, tomatoes, I’m not a fan of hot tomatoes but they work so well with this tart.


We are having a very simple Christmas this year, my sister in law is hosting lunch at her place, then my hubby’s family are all coming to ours for an easy cold Christmas spread.  This tart doesn’t take long at all to prepare, my friend Bec suggested to make the puff pastry tart case the day before to be one step ahead.


Savoury Christmas Tart

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8


  • 3 x puff pastry
  • 1 x Basil, cashews and parmesan Dip
  • 1 punnet of cherry tomatoes, halved
  • 1/3 block danish fetta, crumbled
  • Salt and Pepper to taste


  1. Preheat fan forced oven to 160C.
  2. Lightly grease a tart tin that you can pop the bottom out of.
  3. Layer the 3 sheets of pastry to ensure that you get good coverage up the sides of the tart tin, overlapping pastry.
  4. Place in the oven and bake – taking out 3 – 4 times during to press the air out of the ‘puffed pastry’ with a spoon, this allows the base to be golden brown and crunchy, allow to cool slightly.
  5. Spoon the dip over the base of tart case.
  6. Place cherry tomatoes cut side down in whatever pattern takes your fancy.
  7. Crumble the fetta over the top and add salt and pepper to your taste – not too much salt as the fetta already salty.
  8. Return to oven for approximately 10 minutes or until the tomatoes are soft and the fetta is slightly browned.
  9. Cut to serve.


This can be made ahead and just put into the oven for the final bake right before serving. Can be eaten hot or cold.

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Bec calls it Christmas tart as this was the first time she made it, and it also had a Christmas colour theme of red, green and white. Just a really great tart for summer entertaining.

What is your favourite savoury Christmas recipe?


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Rachel Keyte December 1, 2015 - 7:24 AM

Oh this looks amazing! I wonder how it would be cold? Dying to try this now!

Kate - Kat's Assistant December 1, 2015 - 8:27 AM

Hi Rachel, I actually prefer it cold. I have had it both ways but cold is lovely.:)

Lucy @ Bake Play Smile December 1, 2015 - 3:56 PM

What a great idea to use a dip in the base of the tart! That’s so clever. Mmmm so many of my favourite ingredients in here!

Katrina - The Organised Housewife December 1, 2015 - 8:01 PM

full of so much flavour Lucy, it’s absolutely delicious and I love the crunch of the cashews.

Emma Bishop December 25, 2019 - 6:15 PM

I made this for Christmas as there’s lots of vegetarians in my family, so yummy, thanks.

sheryl December 1, 2015 - 5:56 PM

our fav Christmas recipe
bog roll
1 tin sweetened condensed milk
1 packet arrowroot biscuits (crushed )
1 packet chopped pascal pink and white marshmellows
1 teaspoon vanilla
2 desert spoons cocoa 1 cup saltanas
mix all dry ingreds together
pour condensed milk and mix together
this may seem dry but rolling later brings mixture together
devide mixture into 4
roll into a logs ..10 inches long
roll each log in coconut
roll up in alfoil
cut into slices
great to have ready in the freezer.
I hope you ejoy this as much as we do ..
love and best wishes to you all and have a safe and wonderful Christmas xx

Katrina - The Organised Housewife December 1, 2015 - 8:02 PM

noms Sherly this sounds delicious and really easy 🙂


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