Cheese and tomato tart


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.
25K 5/5 based on 2 reviews
Grade this recipe:

Last modified on: September 2nd 2020

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 29 min.
Resting: 30 min.
Cooking: 45 min.
All in all: 1 hour 44 min.
When should you start or finish this recipe?
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.
Cheese and tomato tart
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.
Cheese and tomato tart
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.
Cheese and tomato tart
Meanwhile, Prepare 1 kg tomatoes, choosing different colours if possible to make your tart attractive.

Stage 4 - 30 min.
Cheese and tomato tart
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.
Cheese and tomato tart
Spread 100 g cream cheese in a thin layer in the pastry case once it as cooled. Pepper generously.

Stage 6 - 7 min.
Cheese and tomato tart
Arrange the tomato slices on top.

Stage 7 - 1 min.
Cheese and tomato tart
Brush the tomatoes with a little olive oil.

Stage 8 - 30 min.
Cheese and tomato tart
Bake low in the oven for about 30 minutes.

Stage 9
Cheese and tomato tart
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 60 %970 90 %900 140 %1,760 90 %7,360 90 %
Per 100 g10 4 %70 7 %60 10 %130 6 %530 6 %
Per person20 9 %160 20 %150 20 %290 20 %1,230 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites
How much will it cost?
  • For 6 people : 6.43 €
  • 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)
Other recipes you may also like
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
January 19th 2011442K 63.3 2 hours 45 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018389K5 38 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020515K 44.2 14 hours 27 min.
Herb salad
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13th 2010223K4.6 22 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017743K 313.7 36 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page