Filo, cheese and tomato tart served with a lettuce and cress salad and a sour cream and herb dressing

Tomato, Emmenthal and Mustard Tart Recipe

25 Minutes
Serves: 4
A crisp filo pastry base with whole grain mustard, emmenthal cheese and sliced tomatoes. Topped with a dollop 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

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About our Filo, emmenthal and tomato tart recipe

A simple tart with layers of filo pastry create a crunchy base, topped with a layer of mustard, slices of emmenthal cheese, slices of overlapping tomatoes and a drizzle of olive oil. The tart is baked in the oven and then dotted with pesto while still warm.  Serve with a green salad of lettuce, cress and sliced toasted almonds, dressed in a honey, lemon, sour cream and mayo dressing.

Other savoury filo tarts

Red Onion and Crème Fraiche Tart

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