Cooking-ez.com

1,045 easy and fully explained recipes, with 11,454 photos and 77 videos

Tomato tart

This tart is very easy and quick to prepare.

238,1523.9/5 for 47 ratings

Last modified on: January 13^th 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 French mustard
5 salt
6 pepper
7 parsley (optional)
8 coriander (optional)
Total weight: 890 grams

Change those ingredients for: 1 tomato tart 2 tomatos tart 3 tomatos tart

Change measures: Metric

Metric weight Metric volumes

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

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,278 Kcal or 5,351 Kj	18 gr	103 gr	89 gr
64 %	7 %	10 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
144 Kcal or 603 Kj	2 gr	12 gr	10 gr
7 %	1 %	1 %	2 %

Per tomato tart
Energetic value	Proteins	Carbohydrates	Fats
1,278 Kcal or 5,351 Kj	18 gr	103 gr	89 gr
64 %	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).

How much will it cost?

For 1 tomato tart : 3.23 €

Note : These prices are only approximate

Change currency:

Source

A good cookery magazine found at Françoise and Robert's place.

More recipes?

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Fried eggs with tomatoes, Mediterranean toast, Moussaka, Mixed salad stack, Souda salad, ... All
	French mustard: You can check-out other recipes which use it, like for example: Fine multi-tomato tart, Crispy smoked salmon and herb rolls, Beurre d'escargot, Rémoulette of celeriac, Vegetable pie, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Quiche Bretonne, Mini lemon millefeuilles, Leek and artichoke tart à la piémontaise, Tart Tatin, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato ladybirds, Crispy potato and mushroom brik rolls, Red mullet fillets in a quick marinade, Curried prawn risotto, Celeriac and mushroom gratin, ... All

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,3895/5 for 1 ratings 53 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,2364.0/5 for 20 ratings 1 hour 11 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,5344.2/5 for 19 ratings 1 hour 14 min.

Express apple tart

A fine apple tart, very quick to make.
67,750 24.6/5 for 14 ratings 54 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
72,175 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your 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 email 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.