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Fine multi-tomato tart

Name: Fine multi-tomato tart
Prep time: 29 min
Cook time: 30 min
Total time: 59 min
Yield: 1 tart
Cuisine: French
Ingredients: 1 kg tomato; Fine (or table) salt; 200 g puff or flaky pastry (pâte feuilletée); 30 g mustard; 150 g tomato sauce (for pizzas); 1 tablespoon herbes de Provence; 5 leaves Basil; 2 tablespoons herb olive oil

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.

70 K 3.7/5 (3 reviews)497539

Duration

1 hour

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 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: 1,420 grams

Times for this recipe

Preparation

30 min.

Cooking

30 min.

All in all

1 hour

Preparation 30 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

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

Reomove the tomato stalks.

Step 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.

Step 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).

Step 4 - ⌛ 3 min.

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

Step 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.

Step 6 - ⌛ 6 min.

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

Step 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.

Remarks

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

Keeping: Should be eaten immediately.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=2 %	8 g RDI=3 %	7 g RDI=10 %	105 kcal RDI=5 %	441 kJ RDI=5 %
Whole recipe	21 g RDI=33 %	119 g RDI=45 %	103 g RDI=141 %	1,490 kcal RDI=75 %	6,239 kJ RDI=75 %