For 1 tomato tart, you will need:
How long does it take? Time required for this recipe:
Preparation Cooking Start to finish 43 min. 35 min. 1 hour 18 min. Keeping:
Several hours in the fridge, covered by a plastic film.
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? Work this out...
Step by step recipe
This recipe in GIF Slideshow version
Stage 1 - 5 min.
Preheat the oven to 210°C or 410°F.
Pour 1 tablespoon
tart mould or tin
, spread it all over the bottom with a
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
Leave to wait in the refrigerator.
Stage 3 - 20 min. Peel 6 tomatoes
, and cut them in medium slices.
if you have the time (1 hour), salt them on both sides, and spread them out on a grid or in a
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.
Lay the best tomato slices around the bottom of the pastry case, as regularly as possible.
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.
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
For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes, add a layer of
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% 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). How much will it cost?
For 1 tomato tart : 3.23 € Note : These prices are only approximate
A good cookery magazine found at Françoise and Robert's place.
This recipe uses (among others)
Tomato: You can get more informations, or check-out other recipes which use it, for example: Greek salad, Mexican ceviche, Small ratatouille with , Beans with tomatoes, Preserved tomatoes, ... All French mustard: You can check-out other recipes which use it, like for example: French dressing (vinaigrette), Crispy smoked salmon and herb rolls, Mackerel Fillets in White Wine, Mayonnaise, Filet mignon with mustard and tarragon sauce, ... All Olive oil: You can get more informations, or check-out other recipes which use it, for example: Four-tier glasses, Cheese tart, Fried egg in bread, Quick prawn curry, Croque-monsieur gourmand, ... All Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Puits d'amour, Crusty cockle tart, Vol-au-vent cases, Epiphany galette, ... All News list of cooking-ez.com
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