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Tomato tart

This tart is very easy and quick to prepare.

260K 48 3.9

Last modified on: January 13^th 2011

Keywords for this recipe:Tarte Tomatoes Puff pastry Mustard

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 fresh coriander (cilantro) (optional)
Total weight: 890 grams

Change these quantities to make: 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.

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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).

Keeping

Several hours in the fridge, covered by a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
386 Kcal or 1,616 Kj	18 gr	103 gr	89 gr
19 %	7 %	10 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
43 Kcal or 180 Kj	2 gr	12 gr	10 gr
2 %	1 %	1 %	2 %

Per tomato tart
Energetic value	Proteins	Carbohydrates	Fats
386 Kcal or 1,616 Kj	18 gr	103 gr	89 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).

How much will it cost?

For 1 tomato tart : 3.23 €

Change currency:

Note : These prices are only approximate.

Source

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: Hot tomato sauce, How to prepare tomatoes, Tomato tatin, Warm broccoli and Tuna Salad, How to peel tomatoes using a flame, ... All
	French mustard: You can check-out other recipes which use it, like for example: Cajun pulled pork, Rémoulette dressing, Pork chops in the oven, Vegetable pie, Chicano burger, ... 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), Comtoise tart for Seàn, Langoustine and leek tarts, Vegetable pie, Little caramelized peach tarts, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Breton Pie, Cretan salad, Melt-in-the mouth meat and vegetables in a sealed casserole, Cheese tart, ... All

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