This tomato tart recipe comes from Brisbane’s own Chef Javier Codina, and it has all the charm of a long lunch on a European terrace. Think ripe, sun-warmed tomatoes, buttery pastry and basil in the air, brought together in a raclette tomato tart that feels both rustic and elegant.
A simple showstopper inspired by Chef Javier Codina
Using puff pastry as the base, this tomato tart layers juicy slices with Tasmanian raclette that melts into soft, golden pockets, then finishes with a spoonful of fresh pesto for a bright lift.
It’s an easy tomato tart that works just as well for a relaxed weekend lunch as it does as a polished starter for guests. The tomatoes stack like little tiles, the cheese settles into deliciousness, and the pesto adds a final burst of colour — a tomato and pesto tart that disappears from the plate just as quickly as the compliments arrive.
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Why this Easy Tomato Tart recipe works
This tart has that magic trio:
- contrast — crisp pastry, molten cheese, juicy tomatoes
- depth — sun-dried tomato brings intensity
- fresh lift — basil pesto added at the end keeps it bright
It’s the kind of dish that feels restaurant-worthy yet lands on the plate with barely any drama.
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Frequently Asked Questions about this Tomato and Pesto Tart
Can I use a different cheese instead of raclette?
Yes. Raclette melts beautifully, but Gruyère, Fontina, Taleggio or even a creamy mild washed rind work well. For a supermarket-friendly swap, Maasdam or Swiss-style slices do the job.
How do I stop the pastry from going soggy?
Two tricks help:
- spread the mustard and sun-dried tomato base first — they act as a barrier
- slice the tomatoes, then pat them dry with kitchen paper before assembling
Baking on a preheated tray also keeps the bottom crisp.
Can I make the tarts ahead of time?
You can assemble the bases and keep them refrigerated for up to four hours before baking. Bake just before serving for the best texture. Leftovers reheat well in an air fryer or hot oven.
Can I use cherry tomatoes?
Absolutely. Halved cherry or grape tomatoes roast quickly and bring a sweeter burst. You’ll need more to cover the surface, but the result is delightful.
Is store-bought pesto okay?
Yes — choose a refrigerated one over shelf-stable jars for better aroma and colour. Brighten it with a squeeze of lemon or a drizzle of olive oil before serving.
Can I make this gluten-free?
Use a quality gluten-free puff pastry and keep an eye on baking time, as it can brown faster. All other ingredients are naturally gluten-free.
What can I serve with the tart?
A peppery rocket salad, grilled asparagus, or a simple fennel and citrus mix all complement it nicely. For drinks, think dry rosé, riesling or a clean pilsner.
Can I freeze the tarts?
Freezing unbaked tarts isn’t ideal due to the tomatoes. However, baked tarts freeze well — thaw in the fridge and reheat in a hot oven to restore crispness.
Vine-Ripened Tomato Tart with Raclette and Fresh Pesto from Chef Javier Codina
A bright and rustic tomato tart layered with raclette, puff pastry and a spoon of fresh pesto. This easy recipe from Chef Javier Codina delivers a crisp base, melting cheese and vibrant tomatoes in a dish that works for lunch, picnics or an effortless starter.
Ingredients
- For the tarts
- 4 sheets puff pastry
- 1 egg yolk
- 100 g raclette cheese
- 4 tablespoons sun-dried tomatoes
- 8 large roma (plum) tomatoes
- 4 tablespoons wholegrain mustard
- Salt and pepper
- For the pesto
- 100 g pine nuts
- 1 cup basil leaves
- 2 garlic cloves, halved
- ⅔ cup extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray. Cut the puff pastry into four rounds about 13 cm across, then cut a thin strip to form a raised edge around each one. Brush with egg yolk.
- Purée the sun-dried tomatoes and slice the roma tomatoes about 1 cm thick. Cube the raclette.
- Toast the pine nuts for five minutes, then blend with basil, garlic and olive oil until smooth. Season well.
- Spread each tart base with wholegrain mustard and the sun-dried tomato purée. Add a cube of raclette in the centre and arrange tomato slices around it, allowing 7–9 per tart. Season again.
- Bake for 15–20 minutes until the pastry rises and the tomatoes soften. Serve hot with a teaspoon of pesto on top.
Notes
The tomato tarts in the photo are a smaller version which is great for appetisers or finger food.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 690Total Fat: 43gSaturated Fat: 16gUnsaturated Fat: 28gCholesterol: 114mgSodium: 1075mgCarbohydrates: 55gFiber: 11gSugar: 20gProtein: 24g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
About Chef Javier Codina
Chef Javier Codina has become one of Brisbane’s most familiar and well-loved culinary personalities, known for his warm hospitality and the relaxed Mediterranean spirit he brings to the table. Born and trained in Barcelona, he worked in prestigious kitchens across Europe and the United States before Australia tempted him south. After falling for the lifestyle during a chapter at Hayman Island, he settled in Brisbane and never looked back.
Today, Javier is the driving force behind Moda at Petrie Terrace, where his Catalan roots meet seasonal Queensland produce in dishes that feel both comforting and quietly elegant. Regulars return for the welcoming atmosphere as much as the food — it’s the kind of restaurant where guests are greeted like old friends.
Javier is also a proud ambassador for the Scenic Rim, championing its growers, winemakers and producers. He spends time in the region sourcing ingredients, supporting local food stories, and celebrating the people behind the paddocks, vines and orchards. His menus often read like a love letter to this fertile pocket of South East Queensland.
Known for being generous with his time, collaborative in the kitchen, and always ready with a story, Javier has shaped Brisbane’s dining scene not through bravado, but through warmth, consistency and genuine connection. His cooking reflects that spirit — colourful, produce-led and full of heart.
Great question! When it comes to wine, this tart loves something fresh, bright and summer-leaning. A crisp Prosecco from the King Valley or a Tasmanian sparkling keeps the pastry and raclette feeling light, while dry riesling from the Clare or Eden Valley adds citrus lift that plays beautifully with tomatoes and pesto. Vermentino or albariño echo the Mediterranean mood with subtle saline notes, and a pale, dry rosé is always a reliable warm-weather match. If you prefer reds, reach for something low-tannin and chilled like a soft Tasmanian pinot noir or an energetic Adelaide Hills gamay — both complement the tomatoes without overwhelming the dish.
Great looking dish – I will definitely give this a try…paired with what wine? A light, even chilled red, might work nicely.