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: Moussaka, Guacamole, Mexican salad, Piedmont salad, Vegetable tian, ... See them all 76
Mustard
Like these other recipes: Avocado mayonnaise, Fish fillet with leeks and mustard cream, Tomato, mustard and tuna cake, Creamy Winter Vegetable Soup, Rémoulade dressing, ... See them all 44
Olive oil
Like these other recipes: Rabbit civet "à la normande", Marinated tuna and cabbage, Cauliflower "moelleux" in ramekins, Tenderloin steaks marinated in red wine with rosemary, Tabbouleh, ... See them all 548
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Quiche Bretonne, Mini lemon millefeuilles, Little caramelized peach tarts, Crusty cockle tart, ... See them all 72
Other recipes you may also like
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated. February 21th 2011279 K4.2 40 min.
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with cream. We just need water and... September 25th 2013190 K5 15 min.
Avocado "tarte fine"
The French "tarte fine" (pronounced "feen") is a literally a thin tart, made on a precooked flat base of puff pastry. This delicious, crisp, savoury tart is topped with cream cheese, slices of avocado, a trickle of lime juice and fresh coriander. July 15th 202066 K 60 min.
Rice and purple-sprouting broccoli salad
Like a classic rice salad, but with the crunch of purple-sprouting broccoli. July 28th 202137 K 15 min.
How to prepare a spring onion
Delicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily. May 1st 202283 K 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.