1,308 easy and fully explained recipes, with 26,227 photos and 77 videos

Fine multi-tomato tart

This simple but very elegant tart makes the most of different tomato varieties.

Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.

24K 3 3.7

Last modified on: October 14^th 2018

Keywords for this recipe:Tart Fine Puff pastry Tomatoes Provence Mustard

For 1 tart, you will need:

1 1 kg tomato
2 fine (or table) salt
3 200 g Puff or flaky pastry (pâte feuilletée)
4 30 g French mustard
5 150 g Tomato sauce for pizzas
6 1 tablespoon herbes de Provence
7 5 leaves basil
8 2 tablespoons Herb olive oil
Total weight: 1,430 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
29 min.	30 min.	59 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Fine multi-tomato tart : Photo of step #1

Choose different varieties of tomatoes to give a variety of colours and flavours.

Reomove the tomato stalks.

Stage 2 - 10 min.

Fine multi-tomato tart : Photo of step #2

Slice all the tomatoes thinly, using a mandolin if possible, as it is the ideal tool for this.

Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.

Stage 3 - 2 min.

Fine multi-tomato tart : Photo of step #3

Roll out 200 g Puff or flaky pastry (pâte feuilletée), lay on a baking sheet and prick all over with a pique-vite (pastry pricker).

Preheat the oven to 430°F (220°C).

Stage 4 - 3 min.

Fine multi-tomato tart : Photo of step #4

Use a brush to spread a thin coating of mustard over the pastry.

Stage 5 - 3 min.

Fine multi-tomato tart : Photo of step #5

Spread the 150 g Tomato sauce for pizzas in an even layer over the mustard, leaving 1/4 inch (1/2 cm) bare around the edge.

Stage 6 - 6 min.

Fine multi-tomato tart : Photo of step #6

Arrange the drained tomato slices over the whole of the tart.

Stage 7 - 30 min.

Fine multi-tomato tart : Photo of step #7

Bake low in the oven for about 30 minutes.

Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons Herb olive oil over the tart.

Remarks

This type of tart can easily be adapted for other kinds of seasonal vegetables: courgettes, aubergines, etc.

Keeping

Should be eaten immediately.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
381 Kcal or 1,595 Kj	21 gr	119 gr	83 gr
19 %	8 %	11 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
27 Kcal or 113 Kj	1 gr	8 gr	6 gr
1 %	1 %	1 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
381 Kcal or 1,595 Kj	21 gr	119 gr	83 gr
19 %	8 %	11 %	13 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 6.81 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Tomato omelette, Crab and smoked salmon club sandwiches , Mediterranean toast, Thin tomato jelly and avocado tart, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Thin summer tart "à la grecque", Epiphany galette, Vegetable rosette tart, Tomato and courgette tart, ... All
	Tomato sauce for pizzas: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Baker's pizza, Salmon and Spinach Gratin, Lumberjack turnovers, Quick flaky pizza, ... All
	French mustard: You can check-out other recipes which use it, like for example: Mackerel rillettes, Tapenade, Mustard baps, Endive and walnut salad, Celeriac soup with mustard, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
290K 14 40 min. February 21^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
243K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
457K5 49 min. July 27^th 2013

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
675K 313.9 36 min. January 27^th 2017

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
983K4.5 7 min. July 7^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.