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Antipasto tart

Serves   6
Prep time: 20 mins
Cooking time: 30 mins

Fantastically simple to make yet utterly flavoursome, this vegetarian delight belongs in every cookbook. It’s perfect for last-minute parties, easy weekday meals and at picnics with friends. Your tastebuds will sing at the first bite of this Mediterranean treat!

  • Tarts
  • Dinner
  • Vegetarian
Antipasto tart




  • 250g mixed colour tomatoes, sliced
  • 125g cherry tomatoes, cut in half
  • 150g mixed antipasto (eg, olives, artichokes)
  • 2 tablespoons fresh basil leaves
  • 1¼ cups Pams Flour
  • 100g cold Pams Butter, diced
  • ½ cup grated parmesan
  • 1 egg yolk
  • 2 – 3 tablespoons ice-cold water
Whipped Feta
  • 200g Pams Finest Feta
  • 150g crème fraîche




  1. To make the pastry, place the flour, butter,  parmesan and egg yolk in the bowl of a food processor. Process until the mixture resembles fine crumbs. With the motor running, gradually add the water until the mixture comes together in a ball. 
  2. Roll out the pastry between two pieces of baking paper and use to line a 26cm loose-based tart tin. Prick the base of the pastry all over with a fork. Refrigerate for 30 minutes. 
  3. Preheat the oven to 200°C (180°C fan forced). Place a sheet of baking paper over the pastry and fill with baking beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes, or until the pastry is light golden and cooked through. Allow to cool. 
  4. Meanwhile, make the whipped feta. Place the feta and crème fraiche into the bowl of a food processor. Process for 3-4 minutes, or until the mixture is thick and creamy. 
  5. To serve, spread the whipped feta over the pastry base. Arrange the tomatoes and antipasto over the feta. Season with salt and cracked pepper. Garnish with basil leaves.


  • For a lovely finishing touch, top with toasted pine nuts and rocket. 
  • Instead of making your own pastry, you can use Pams Savoury Pastry Sheets.