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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.
44 K 5/5 (2 reviews)502489
Last 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.
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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 69 g RDI=26 % | 64 g RDI=88 % | 126 kcal RDI=6 % | 528 kJ RDI=6 % |
| Per person | 24 g RDI=38 % | 161 g RDI=61 % | 149 g RDI=205 % | 293 kcal RDI=15 % | 1,227 kJ RDI=15 % |
| Whole recipe | 148 g RDI=228 % | 968 g RDI=365 % | 897 g RDI=1,230 % | 1,758 kcal RDI=88 % | 7,360 kJ RDI=88 % |
How much will it cost?
For 6 people
6.45 €
Per person
1.10 €
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: MinestroneHot tomato saucePan bagnatThin tomato jelly and avocado tartTomatoes Macédoine See all 76 other
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Puits d'amourSmall foie gras pastiesVerbena flanRustic chicken and mushroom pieSmall cheese and bacon rolls See all 72 other
Cream cheese
Olive oil
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