Tomato tart


Tomato tart
This tart is very easy and quick to prepare.
276 K 3.9/5 (49 reviews)
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Last modified on: January 13th 2011
For 1 tomato tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 45 min.
Cooking: 35 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Tomato tart
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.
Tomato tart
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.

Stage 3 - 20 min.
Tomato tart
Peel 6 tomatoes, and cut them in medium slices.

Note: if you have the time (1 hour), salt them on both sides, and spread them out on a grid or in a strainer for aboout an hour, this draw out some of the juice could make the pastry soggy during cooking. See below on this subject.

Stage 4 - 10 min.
Tomato tart
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.
Tomato tart
Finish by filling the centre of the tart with the tomato offcuts.

Stage 6 - 1 min.
Tomato tart
Add a dash of olive oil (with herbs if possible).

Stage 7 - 1 min.
Tomato tart
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.
Tomato tart
The tart is cooked when the bottom of the pastry is cooked, i.e golden brown.

Best eaten warm.

Stage 9
Tomato tart
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).
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 recipe120 RDI=50 %880 RDI=80 %800 RDI=120 %1,280 RDI=60 %5,350 RDI: 60 %
Per 100 g10 RDI=5 %100 RDI=9 %90 RDI=10 %140 RDI=7 %600 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, Mustard
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)
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