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.
30 K 5/5 (2 reviews)
1 hour 45 min.
Easy
6 people
6 IngredientsLast modified on: September 2nd 2020
For 6 people, you will need:
- 1
250 g puff or flaky pastry (pâte feuilletée) - 2
1 kg tomato - 3
fine (or table) salt - 4
100 g cream cheese - 5
pepper - 6
3 tablespoons olive oil - Total weight: 1,395 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 45 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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).
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.
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 100 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 970 RDI=90 % | 900 RDI=140 % | 1,760 RDI=90 % | 7,360 RDI: 90 % |
| Per 100 g | 10 RDI=4 % | 70 RDI=7 % | 60 RDI=10 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per person | 20 RDI=9 % | 160 RDI=20 % | 150 RDI=20 % | 290 RDI=20 % | 1,230 RDI: 20 % |
How much will it cost?
- For 6 people : 6.45 €
- Per person : 1.10 €
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
Like these other recipes: Tomato and cream cheese terrine, Prawn salad with a crunch, Tomato feuilleté with pesto, Auvergnat tartines, Cauliflower tabouleh, ... See them all 75
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Little apple turnovers with almonds and raisins, Comtoise tart for Seàn, Epiphany galette, Vegetable rosette tart, ... See them all 71
Cream cheese
Like these other recipes: Avocado "tarte fine", Surf and turf club sandwich, Crunchy verrines, Gravlax, Spinach and cashew brik rolls, ... See them all 15
Olive oil
Like these other recipes: Tapenade, Chicken and mushroom brik rolls, Italian style gratin, Curried tuna cubes, Baked salmon fillet, ... See them all 513
Other recipes you may also like
Potatoes with bacon and herbs
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.November 14th 201844 K5 1 hour
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.April 7th 201946 K 20 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019152 K 4 3 hours 60 min.
Chicken Brussels pie
This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?February 23th 202045 K5 1 hour 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011266 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a 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 e-mail address 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.