Fine multi-tomato tart

A recipe from
Fine multi-tomato tart
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For 1 tart, you will need:


PreparationCookingStart to finish
29 min.30 min.59 min.

Step by step recipe

1Choose different varieties of tomatoes to give a variety of colours and flavours.

Reomove the tomato stalks.
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2Slice all the tomatoes thinly, using a mandolin if possible, as it is the ideal tool for this.

Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.
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3Roll out 200 g Puff or flaky pastry (pâte feuilletée), lay on a baking sheet and prick all over with a pique-vite (pastry pricker).

Preheat the oven to 430°F (220°C).
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4Use a brush to spread a thin coating of mustard over the pastry.Fine multi-tomato tart : etape 25
5Spread the 150 g Tomato sauce for pizzas in an even layer over the mustard, leaving 1/4 inch (1/2 cm) bare around the edge.Fine multi-tomato tart : etape 25
6Arrange the drained tomato slices over the whole of the tart.Fine multi-tomato tart : etape 25
7Bake low in the oven for about 30 minutes.

Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons Herb olive oil over the tart.
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This type of tart can easily be adapted for other kinds of seasonal vegetables: courgettes, aubergines, etc.
View this recipe :
April 5th 2020.