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Bolognese, Tomato and Feta Tart

Bolognese, Tomato and Feta Tart

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10 mins + 35 mins
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Serves 4
Low Sugar Low Sugar


  • 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


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.


Qty Price
Leggo's Pasta Sauce Bolognese $3.00 ea was $3.80
$3.00 ea was $3.80
Countdown Puff Pastry 1kg $4.50 ea
$4.50 ea
Fresh Produce Tomatoes Manuka Cherry
arrow icon exclamation icon Out of stock Out of stock
Fragata Olives Pitted Black $3.00 ea
$3.00 ea
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea
Countdown Cheese Block Colby $7.70 ea
$7.70 ea
Countdown Salad Continental Mix
arrow icon exclamation icon Out of stock Out of stock