Tomato tart
This tart is very easy and quick to prepare.
216,4643.9/5
Last modified on: January 13th 2011
For 1 tomato tart, you will need:
1 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 35 min. | 1 hour 18 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?
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When should I start for the recipe to be ready at a certain time?
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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.
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 French 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.
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.
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.
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).
Nutritional information
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How much will it cost?
For 1 tomato tart : 3.23 €
Source: A good cookery magazine found at Françoise and Robert's place.
More recipes?
This recipe use (among others) | Tomato: You can get more informations, or check-out other recipes which use it, for example: Bread with Tomato , Four-tier glasses, Prawn salad with a crunch, Beans with tomatoes, Pan bagnat, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Mackerel Fillets in White Wine, Potimarron and celeriac autumn soup, Caesar salad, Raw beetroot salad, Tapenade, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Leek and tuna loaf, Endives , Fillet of pollack cooked in two stages, Ciabatta, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Thin endive tart, Caramelised apple pie, Crusty pistachio, almond and apricot flan, Apple and pear tart, ... All |
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