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Cheese and tomato tart

A thin puff pastry base, precooked to be extra crisp, filled after cooling with a bed of cream cheese, then a generous layer of tomatoes (as many different colours as possible) to create a colourful and flavoursome tart.

23K 5/5 based on 2 reviews

Last modified on: September 2^nd 2020

Keywords for this recipe:

For 2 people, you will need:

1 83 g Puff or flaky pastry (pâte feuilletée)
2 333 g tomato
3 fine (or table) salt
4 33 g cream cheese
5 pepper
6 1 tablespoon olive oil
Total weight: 464 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
29 min.	30 min.	45 min.	1 hour 44 min.

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Step by step recipe

Stage 1 - 3 min.

Preheat the oven to 430°F (220°C)

Line a 10-inch (26 cm) tart tin or mould with puff pastry, then place a second tin the same diameter on top of the pastry to prevent it puffing up during baking.

Stage 2 - 15 min.

Bake in the middle of the oven for 15 minutes, to just precook.

Remove the top baking tin and leave the pastry to cool in its tin.

Turn the oven down to 410°F (210°C).

Stage 3 - 15 min.

Meanwhile, Prepare 333 g tomatoes, choosing different colours if possible to make your tart attractive.

Stage 4 - 30 min.

Slice the tomatoes and sprinkle with fine salt on both sides. Lay the slices on a wire rack. Leave for 30 minutes.

Stage 5 - 3 min.

Spread 33 g cream cheese in a thin layer in the pastry case once it as cooled. Pepper generously.

Stage 6 - 7 min.

Arrange the tomato slices on top.

Stage 7 - 1 min.

Brush the tomatoes with a little olive oil.

Stage 8 - 30 min.

Bake low in the oven for about 30 minutes.

Stage 9

Enjoy warm or cold.

Remarks

Using several varieties of tomatoes with different colours and flavours is easy in summer. This will give you a superb and delicious tart. But of course, if you can only use one type of tomato, this will still work well.

After cooking, you can brush the tart with olive oil a second time to give it an attractive shine.

If you don't have a second tart tin, you can use the classic method of filling the tart case with ceramic baking beans or lentils instead.

Keeping

1 day in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
584 Kcal or 2,445 Kj	49 gr	321 gr	298 gr
29 %	19 %	30 %	45 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
126 Kcal or 528 Kj	11 gr	69 gr	64 gr
6 %	4 %	7 %	10 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
292 Kcal or 1,223 Kj	25 gr	161 gr	149 gr
15 %	9 %	15 %	23 %

% 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

How much will it cost?

For 2 people : 2.14 €
Per person : 1.07 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Mediterranean toast, Greek salad with chicken, Tomato tatin, Little vegetable omelettes, Tahitian salad, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Mini palmiers, Thin summer tart "à la grecque", Pissaladière with puff pastry, Verbena flan, ... All
	Cream cheese: You can check-out other recipes which use it, like for example: Beetroot and cream cheese verrines, Avocado "tarte fine", Baker's chicken and potato tart, Oriane's tuna rillettes , Crunchy verrines, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Panzanella, Pea risotto "Mantecare", Red sea bream fillets in a soy-sauce marinade, Mushrooms à la grecque, ... All

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