This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tomato tart
This tart is very easy and quick to prepare.
291 K 3.9/5 (49 reviews)
1 hour 20 min.
Easy
3.25 €
1 tomato tart
8 IngredientsLast modified on: January 13th 2011
For 1 tomato tart, you will need:
- 1
1 puff or flaky pastry (pâte feuilletée) - 2
6 tomatoes - 3
1 tablespoon olive oil - 4
3 tablespoons mustard - 5
salt - 6
pepper - 7
parsley (optional) - 8
fresh coriander (cilantro) (optional) - Total weight: 890 grams
Times for this recipe
Preparation: 45 min.
Cooking: 35 min.
All in all: 1 hour 20 min.
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
Stage 1 - ⌛ 5 min.
Preheat the oven to 210°C or 410°F.
Pour 1 tablespoon olive oil into a tart mould or tin, spread it all over the bottom with a brush.
Line this with 1 puff or flaky pastry (pâte feuilletée). If you have a protection paper with the puff pastry, leave it, and grease between paper and pastry.
If needed cut around the top of the tin to remove excess pastry.
Pour 1 tablespoon olive oil into a tart mould or tin, spread it all over the bottom with a brush.
Line this with 1 puff or flaky pastry (pâte feuilletée). If you have a protection paper with the puff pastry, leave it, and grease between paper and pastry.
If needed cut around the top of the tin to remove excess pastry.
Stage 2 - ⌛ 3 min.
Prick the bottom of pastry with a fork all over to prevent it rising too much during cooking.
Spread out 3 tablespoons mustard all over the puff pastry, with the back of a tablespoon or a brush.
Leave to wait in the refrigerator.
Spread out 3 tablespoons mustard all over the puff pastry, with the back of a tablespoon or a brush.
Leave to wait in the refrigerator.
Stage 3 - ⌛ 20 min.
Stage 4 - ⌛ 10 min.
Lay the best tomato slices around the bottom of the pastry case, as regularly as possible.
Use a metallic spatula or a fork to place the slices, it's easier than with fingers.
Use a metallic spatula or a fork to place the slices, it's easier than with fingers.
Stage 5 - ⌛ 3 min.
Finish by filling the centre of the tart with the tomato offcuts.
Stage 6 - ⌛ 1 min.
Add a dash of olive oil (with herbs if possible).
Stage 7 - ⌛ 1 min.
If you have them, scatter some chopped herbs on the top, then put on a low shelf in the oven in the oven for approximately 30/40 minutes.
Stage 8 - ⌛ 35 min.
The tart is cooked when the bottom of the pastry is cooked, i.e golden brown.
Best eaten warm.
Best eaten warm.
Stage 9
Possible alternative:
For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes, add a layer of pizza sauce.
For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes, add a layer of pizza sauce.
Remarks
The tomatoes depending on of their origin and ripeness could give off a lot of juice, which can be a bit annoying as it makes the pastry soggy. To try to reduce this there are several methods:
- Do not salt before cooking, because it's the salt which brings out the juice. Instead salt salt just after bringing out of the oven.
- Drain off as most of the juice partway through cooking, but it's a slightly delicate operation. For this Francoise uses a large plastic ex-medical syringe.
- Salt the the tomatoes and leave the juice to drain off before using (see above).
Keeping: Several hours in the fridge, covered by a plastic film.
Source: A good cookery magazine found at Françoise and Robert's place.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 880 RDI=80 % | 800 RDI=120 % | 1,280 RDI=60 % | 5,350 RDI: 60 % |
| Per 100 g | 10 RDI=5 % | 100 RDI=9 % | 90 RDI=10 % | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 1 tomato tart : 3.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tomato
Like these other recipes: Mexican salad, Auvergnat tartines, Kalamata Salad, Fine multi-tomato tart, Lebanese Tabbouleh, ... See them all 76
Mustard
Like these other recipes: Leek and broccoli "à la flamande", Spiced butternut gratin, Chicano burger, Thin cherry tomato and pesto tart, French dressing (vinaigrette), ... See them all 46
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Thin spinach and potato tart, Vegetable rosette tart, Thin cherry tomato and pesto tart, Icelandic-style fish and vegetable pie, Apple and pear tart, ... See them all 72
Olive oil
Like these other recipes: Rolls of fish in smoked ham, Aperitif rolls, Creamy spinach à la Lombarde, Creamy Winter Vegetable Soup, Spinach and chick peas "à la milanaise", ... See them all 552
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011373 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025316 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018274 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016257 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a 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.