Prep 15 mins
Cooking 60 mins
Serves 8 - 10

Hosting with Cape Herb & Spice is one of my favourite things to do. This is because there is a spice or rub for every meal, every occasion and every palette. You just need to get your creative juices flowing and the rest is easy as 1…2…3! So this is my recipe for Tomato Tartlets which are a perfect starter or appetiser for your lunch or dinner guests. You can also enjoy these Tartlets as an accompaniment for soup in the middle of the week. The puff pastry base is light and fluffy and the tomatoes enjoyed three ways are tangy and sweet, making this an utterly delectable start to your menu.


  • 400g puff pastry – thawed
  • 2 large slicing tomatoes
  • 2 cups Rosa tomatoes
  • Half lemon
  • 8-10 thyme sprigs
  • 150g cottage cheese – flavour of choice
  • 3-4 tbsps. sundried tomato pesto
  • 1 tsp garlic powder
  • ½ tsp chilli flakes
  • ½ tsp black peppercorns
  • 2 tsps Cape Herb & Spice MEDITERRANEAN ROAST
  • 2 Tbsps olive oil
  • ⅓ cup flour
  • 1 egg for brushing
  • Parsley – for garnish (optional)
  • Feta – for garnish (optional)


Pre-heat oven to 200˚.

Then place the Rosa tomatoes in a baking dish. Add 1 tbsp. of olive oil, Cape Herb & Spice Pink Salt, 1 ½ tsp. of Cape Herb & Spice Mediterranean Roast, half of the peppercorns, chilli flakes and garlic powder. Layer the thyme sprigs and cover the dish with foil. Place the dish into the oven and grill for 30 minutes. Remove the foil after 30 minutes and place the dish back into the oven.

Cut the large slicing tomatoes into medium-sized rounds and layer them flat individually in a separate baking dish. Pour over the remaining olive oil and sprinkle the remaining peppercorns and some salt. Sprinkle ½ tsp. of Cape Herb & Spice Mediterranean Roast. At the 30-minute mark (above), place the sliced tomatoes into the oven next to the Rosa tomatoes. Grill both dishes for 10-15 (more) minutes. Take the tomatoes out and allow to cool. Reduce oven temperature to 180˚.

In the meantime, sprinkle the flour onto a sanitised surface. Using a rolling pin, flatten the puff pastry onto the flour so that it doesn’t stick to the surface. Using a medium-sized bowl or large cookie cutter, cut the pastry into circles. You should have about 12 circles. Then fold in the edges of each piece of dough such that the pastry is puffed up along the edges.

Beat the egg and brush the pastry with the egg. This will ensure that the pastry is nicely browned as it bakes. Bake the pastry circles for 15 minutes. Remove them from the oven.  

Spread cream cheese thickly on each pastry. Then on top of the cream cheese place a tomato slice, then the grilled Rosa tomatoes (2-3 on each pastry). Bake the Tartlets for an additional 5-7 minutes.

Remove from the oven, top each Tartlet with about ½ tsp. of sundried tomato pesto and sprinkle with feta and parsley. You can then squeeze the lemon juice for that extra tang. 

Serve at room temperature.


Recipe concept & photography by Ichumile Mpumlwana 

Follow her on Instagram: @ because_i_like_nice_things and Visit her Website: