Tomato tart


Tomato tart
This tart is very easy and quick to prepare.
262K 48 3.9
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Last modified on: January 13th 2011

Keywords for this recipe:
For 1 tomato tart, you will need:

Change these quantities to make: 1 tomato tart 2 tomatos tart 3 tomatos tart
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
43 min.35 min.1 hour 18 min.
At what time:
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Step by step recipe


Stage 1 - 5 min.
Tomato tart : Photo of step #1
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 : Photo of step #2
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.
Tomato tart : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
Finish by filling the centre of the tart with the tomato offcuts.

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

Stage 7 - 1 min.
Tomato tart : Photo of step #7
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 : Photo of step #8
The tart is cooked when the bottom of the pastry is cooked, i.e golden brown.

Best eaten warm.

Stage 9
Tomato tart : Photo of step #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).
Keeping
Several hours in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
386 Kcal or 1,616 Kj18 gr103 gr89 gr
19 %7 %10 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
43 Kcal or 180 Kj2 gr12 gr10 gr
2 %1 %1 %2 %
Per tomato tart
Energetic valueProteins CarbohydratesFats
386 Kcal or 1,616 Kj18 gr103 gr89 gr
19 %7 %10 %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).
Possible allergens in this recipe: Gluten, Milk, Sulfites, Mustard
How much will it cost?
  • For 1 tomato tart : 3.23 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
A good cookery magazine found at Françoise and Robert's place.
This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, How to peel tomatoes using a flame, Little vegetable omelettes, Lebanese Tabbouleh, Tomato tatin, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Rabbit with mustard, Tapenade, Mackerel rillettes, Rémoulette dressing, Celeriac in cream and mustard sauce, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Four-tier glasses, Creamy risotto with diced vegetables and flax seeds, Provençal remoulade sauce, Beef Wellington, ... 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: Apple Pie, Epiphany galette, Strawberry feuilleté, Small foie gras pasties, Pissaladière with puff pastry, ... All
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