This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
40 K 5/5 (2 reviews)
1 hour 45 min.
Easy
6.45 €
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
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: Pollack fillet baked with rice and vegetables., Spaghetti Bolognese, Hot tomato sauce, Italian toast, Preserved tomatoes, ... See them all 76
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent cases, Epiphany galette, Tomato and courgette tart, New Zealand pies, Little caramelized peach tarts, ... See them all 72
Cream cheese
Like these other recipes: Spinach and cashew brik rolls, Beetroot and cream cheese verrines, Gravlax, Oriane's tuna rillettes , Baker's chicken and potato tart, ... See them all 15
Olive oil
Like these other recipes: Confit of carrots with bacon, Rillettes stuffed mushrooms, Fish fillets with cabbage and curry, Mixed vegetable curry, Sliced chicken with mushrooms and broccoli, ... See them all 543
Other recipes you may also like
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011188 K4.5 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025142 K4.5 15 min.
Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons). February 28th 202144 K3 2 hours 1 min.
Gratin of beet tops and potatoes
In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese. May 19th 202528 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.