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...
Thin cherry tomato and pesto tart
A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking.
Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
46 K 5/5 (2 reviews)
1 hour 1 min.
Easy
1 tart
6 IngredientsLast modified on: August 23th 2020
For 1 tart, you will need:
- 1
1 kg cherry tomatoes - 2
250 g puff or flaky pastry (pâte feuilletée) - 3
2 tablespoons Mustard - 4
thyme - 5
3 tablespoons herb olive oil - 6
50 g pesto - Total weight: 1,375 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 1 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.
Rinse and dry 250 g puff or flaky pastry (pâte feuilletée).
Use different varieties of cherry tomato if possible to make the tart really colourful.
Use different varieties of cherry tomato if possible to make the tart really colourful.
Stage 2 - 10 min.
Cut the tomatoes in half, sprinkle with fine salt and turn cut-side downwards on a wire rack.
This will allow some of the juice to drain out, which would otherwise make the pastry soggy during cooking. It also concentrates the flavour.
This will allow some of the juice to drain out, which would otherwise make the pastry soggy during cooking. It also concentrates the flavour.
Stage 3 - 3 min.
Preheat the oven to 410°F (210°C).
Roll out 250 g puff or flaky pastry (pâte feuilletée) and line a 10-inch (26 cm) tart tin or mould. If the pastry comes with its own sheet of cooking parchment, leave this underneath in the bottom of the tin.
Roll out 250 g puff or flaky pastry (pâte feuilletée) and line a 10-inch (26 cm) tart tin or mould. If the pastry comes with its own sheet of cooking parchment, leave this underneath in the bottom of the tin.
Stage 4 - 1 min.
Sit a second, slightly smaller tin on top to prevent the pastry rising too much during baking.
Stage 5 - 15 min.
Bake for 10 to 15 minutes, just to pre-cook.
This will help to keep the pastry crisp after the final cooking with the tomatoes.
Leave the oven on.
This will help to keep the pastry crisp after the final cooking with the tomatoes.
Leave the oven on.
Stage 6 - 2 min.
Leave to cool, then use a brush to coat the bottom of the pastry case with mustard.
Stage 7 - 1 min.
Scatter a little thyme (fresh if possible) on top.
Stage 8 - 5 min.
Arrange the tomatoes in the pastry case, cut side upwards and tightly packed, alternating colours if possible.
Stage 9 - 2 min.
Brush the top of the tart with olive oil.
Stage 10 - 1 min.
Scatter a little more thyme over.
Stage 11 - 15 min.
Bake for about 15 minutes.
Stage 12 - 3 min.
Leave to cool slightly before removing from the tin, then add a drizzle of pesto (use a forcing bag if possible to make this easier). Your tart is now ready to serve.
Remarks
It is important to only add the pesto after cooking so that it keeps both its colour and flavour better.
You can use herbes de provence instead of the thyme, but do be careful not to use to much, or this could overpower the flavour of the tomatoes.
If you don't have herb olive oil, use plain.
You can use herbes de provence instead of the thyme, but do be careful not to use to much, or this could overpower the flavour of the tomatoes.
If you don't have herb olive oil, use plain.
Keeping: 1 or 2 days 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 | 160 RDI=60 % | 990 RDI=90 % | 1,030 RDI=160 % | 1,950 RDI=100 % | 8,160 RDI: 100 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 70 RDI=10 % | 140 RDI=7 % | 590 RDI: 7 % |
How much will it cost?
- For 1 tart : 7.20 €
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)
Cherry tomatoes
Like these other recipes: Panzanella, Green beans with tomato cream sauce, Cherry tomato and green bean salad, Pasta with cherry tomatoes, olives and feta cheese, Spaghetti with tomatoes and pesto, ... See them all 11
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Small foie gras pasties, Two-cheese quiche, Beef Wellington, Apple semelles (flat apple tarts), ... See them all 72
Pesto
You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, Spaghetti with tomatoes and pesto, Loaf for "les filles'", Pesto crackers, New peas with pesto, ... See them all 16
Herb olive oil
You can get more informations, or check-out other recipes which use it, for example: Vegetable tartare, Little vegetable omelettes, Fine multi-tomato tart, Salmon rillettes, Oven-roasted Sprouts, ... See them all 9
Other recipes you may also like
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache. February 21th 2011324 K4.3 1 hour 15 min.
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc. May 9th 2018215 K4.4 25 min.
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself. December 22th 2024142 K5 1 hour 40 min.
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very... October 30th 201982 K 1 hour 50 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025350 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
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.