Bolognese, Tomato and Feta Tart

clock 10 minutes + 35 minutes bowl Serves 4


  • 1 ¼ cups bolognese sauce
  • 2 sheets puff pastry, thawed
  • 250g mixed cherry tomatoes, halved
  • ½ cup pitted olives
  • 100g feta cheese, crumbled
  • ½ cup grated cheddar cheese
  • 1 cup rocket leaves, to serve
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  • 1. Preheat oven to 220°C (200°C fan-forced). Line two oven trays with baking paper.

  • 2. In a medium-sized saucepan, simmer bolognese sauce on medium for 8-10 minutes until it reduces slightly. Leave to cool.

  • 3. Score a 1cm border around each pastry sheet by dragging a small sharp knife over the edges. Place pastry sheets on trays and bake for 10 minutes until puffed up and just beginning to colour. Cover with a clean tea towel and gently flatten the centre with your hands or a flat object.

  • 4. Spread each pastry sheet with bolognese sauce, staying within the border. Top with tomatoes, olives, feta and cheddar cheese.

  • 5. Bake for a further 10-15 minutes until the edges of the tart are golden brown and cheese has melted. Serve tart topped with rocket.

  • Tip: This is a great way to use up leftover bolognese sauce – either fresh from the night before, or defrosted from the freezer.

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