Cheese and tomato filo tart served with a lettuce and cress salad and a sour cream and herb dressing

Cheese and tomato tart with emmental Recipe

25 Minutes
Serves: 4
A crisp filo cheese and tomato tart, a pastry base topped with whole grain mustard, emmental cheese and sliced tomatoes. and dollops of pesto. served with a lettuce and cress salad with a sour cream and herb dressing

Recipe Ingreds


  • 8 sheets filo pastry
  • 2 tbsp olive oil


  • black pepper (to taste)
  • 55 grams emmenthal cheese
  • 1.5 tbsp wholegrain mustard
  • 2 tbsp pesto
  • salt (to taste)
  • 8 tomatoes
  • 1 tbsp olive oil


  • black pepper (to taste)
  • 1 tbsp fresh chives
  • 4 sprig fresh parsley
  • 1 cloves garlic
  • 0.5 tbsp honey
  • 0.5 tbsp fresh lemon juice
  • 2 tbsp mayonnaise light
  • salt (to taste)
  • 50 ml sour cream
  • 15 ml water


  • 40 grams flaked almonds
  • 1 packet cress
  • 150 grams Salad leaves

Recipe with pictures Steps

step 1

  • remove the pastry from the freezer

Step 2

  • line a baking tray with greaseproof paper
  • place a sheet of pastry onto the baking tray
  • coat with olive oil using the pastry brush
  • place the next sheet on top of the pastry
  • repeat for all sheets of pastry
  • Scrunch the edges to make a border

Step 3

  • set the oven to 220C 425F or gas mark 7
  • spread the final sheet with mustard
  • grate or slice the cheese
  • place the cheese on top of the pastry

Step 4

  • wash and slice the tomatoes
  • lay the tomatoes over the pastry overlapping the tomatoes
  • season with salt and pepper
  • drizzle the oil over the tomatoes

Step 5

  • place in the oven
  • cook for 15 minute or until golden brown

Step 6

  • while the tart is cooking

Step 7

  • peel and crush the garlic using the garlic crusher or chop finely
  • wash and finely chop the chives
  • wash and finely chop the fresh parsley
  • add the garlic and herbs to a small bowl

Step 8

  • squeeze the lemon(s) .
  • add the remaining dressing ingredients to the garlic and herbs
  • add the dressing to the salad

Step 9

  • toast the almonds by dry frying in the frying pan
  • wash mixed leaves and place in a serving bowl.
  • Add the cress
  • add the dressing to the salad
  • toss the salad
  • sprinkle with almonds

Step 10

  • remove the tarts from the oven

Step 11

  • add small dollops of pesto onto the tart
  • place the tart on a serving plate
  • add the salad
  • serve immediately

Recipe Utensils

  • 1 baking tray
  • 1 bowl
  • 3 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 1 grease proof paper
  • 3 large knife
  • 1 lemon squeezer
  • 1 pastry brush
  • 2 small bowl

How to make filo cheese and tomato tart with Emmental

Defrost the filo pastry, grease a baking tray and add a layer of filo, lightly oil the pastry and then add another sheet of filo pastry, and lightly oil repeat for all sheets. scrunch the edges to make a border. Spread the mustard over the pastry and then sprinkle with Emmental cheese. Add the sliced tomatoes and season with salt and pepper,  drizzle with a little olive oil and bake until golden brown and the base is cooked. Remove from the oven when cooked and add dollops of pesto evenly across the tart. Serve with a green salad of lettuce, cress and sliced toasted almonds, dressed in a honey, lemon, sour cream and mayo dressing.

When and what to serve with our tomato and Emmental cheese tart

This delicious dish can be served all year round but is best suited for the spring, summer or autumn. It is ideal for a quick evening meal or brunch served with a salad. This recipe is best served with a salad that has a creamy dressing to compliment the tartness of the tomato. If you can get an emmental cheese then choose another cheese that will compliment the tomatoes such as gruyere or goat

What makes our filo tomato and cheese flan the best

A very traditional combo of cheese and tomato, the filo pastry adds a delicious crunch, but the star ingredient is definitely the addition of the pesto which adds a fresh herby taste.

Recipe Tips

  • If you want a crunchier base, heat the baking tray before adding the filo pastry
  • Slices of cheese are better than grated cheese but both work well 
  • slice the tomatoes thinly
  • if you love olives swap the pesto for olive tapenade for an alternative flavour

Other savoury filo tarts

Filo Red Onion Tart with Creme Fraiche

Roast butternut, beet and goats cheese tart

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