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.
38 K 5/5 (2 reviews)
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Last modified on: September 2nd 2020
For 6 people, you will need:

Change to the quantities for:
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?
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Step by step recipe


Stage 1 - 3 min.
Cheese and tomato tart : Stage 1
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 : Stage 2
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 : Stage 3
Meanwhile, Prepare 1 kg tomatoes, choosing different colours if possible to make your tart attractive.

Stage 4 - 30 min.
Cheese and tomato tart : Stage 4
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 : Stage 5
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 : Stage 6
Arrange the tomato slices on top.

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

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

Stage 9
Cheese and tomato tart : 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %970 RDI=90 %900 RDI=140 %1,760 RDI=90 %7,360 RDI: 90 %
Per 100 g10 RDI=4 %70 RDI=7 %60 RDI=10 %130 RDI=6 %530 RDI: 6 %
Per person20 RDI=9 %160 RDI=20 %150 RDI=20 %290 RDI=20 %1,230 RDI: 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 : 6.45 €
  • Per person : 1.10 €

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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)
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