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.

savory-christmas-tart-2

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Savoury Christmas Tart


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katrina Springer
  • Total Time: 40 mins
  • Yield: 8 1x

Ingredients

Scale
  • 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

Instructions

  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.

Notes

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

© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.

  • Prep Time: 10 mins
  • Cook Time: 30 mins

 

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?

 

You may also like

About Me

My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.

My Story

As a popular blogger, influencer, and author, I draw from my expertise in home organisation, cleaning, and meal planning to offer practical tips and heartfelt encouragement to my audience.

POPULAR RECIPES