Fine multi-tomato tart


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.
8,4163/5 for 1 ratings
Grade this recipe:

Last modified on: October 14th 2018

For 1 tart, you will need:

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

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
Work this out...

Keeping:

Should be eaten immediately.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
381 Kcal or 1,595 Kj21 gr119 gr83 gr
19 %8 %11 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
27 Kcal or 113 Kj1 gr8 gr6 gr
1 %1 %1 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
381 Kcal or 1,595 Kj21 gr119 gr83 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Multicoloured cucumber-tomato salad, Bread with Tomato , Piedmont salad, Breton Sandwich, Pan con tomate, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Mini lemon millefeuilles, Avocado "tarte fine", Apple Strudel, Mirlitons, Cochelin d'Evreux, ... All
Tomato sauce for pizzasTomato sauce for pizzas: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Salmon and Spinach Gratin, Lumberjack turnovers, Quick flaky pizza, Baker's pizza, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Pasta with mustard-cream sauce, Hamburgers, Pan-fried scallops and chanterelles with Noilly Prat sauce, Mayonnaise, Mackerel Fillets in White Wine, ... All

Other recipes you may also like

Potimarron and leek soup
Potimarron and leek soup
This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.
4,472 13.9/5 for 19 ratings 1 hour 7 min.
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
5,1893/5 for 2 ratings 59 min.
Soft fruits in sabayon
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.
80,6513.9/5 for 18 ratings 46 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
71,2783.8/5 for 12 ratings 21 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
98,162 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-08-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page