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.
Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
4,1313/5 for 1 ratings
Last modified on: October 14th 2018
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
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 30 min. | 59 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Choose different varieties of tomatoes to give a variety of colours and flavours.
Reomove the tomato stalks.
Reomove the tomato stalks.
Stage 2 - 10 min.
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.
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.
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).
Preheat the oven to 430°F (220°C).
Stage 4 - 3 min.
Use a brush to spread a thin coating of mustard over the pastry.
Stage 5 - 3 min.
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.
Arrange the drained tomato slices over the whole of the tart.
Stage 7 - 30 min.
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.
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.
Nutritional information
How much will it cost?
- For 1 tart : 6.81 €
Source
Home made.More recipes?
This recipe uses (among others) | Tomato: You can get more informations, or check-out other recipes which use it, for example: Tomato and cream cheese terrine, Vegetable pie, Warm broccoli and Tuna Salad, Tomato pesto, Beans with tomatoes, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Crusty cockle tart, Mini palmiers, Apple Strudel, Tomato tart, ... All |
 | Tomato sauce for pizzas: You can get more informations, or check-out other recipes which use it, for example: Baker's pizza, Quick flaky pizza, Salmon and Spinach Gratin, Lumberjack turnovers, Quick stuffed courgettes, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Hamburgers, Mackerel Fillets in White Wine, Rabbit with mustard, Vegetable pie, Lemon Mayonnaise, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.