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.
40 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: Firied fillet of sea bream with polenta, Pasta with cherry tomatoes, olives and feta cheese, Cherry tomato and two cabbage salad, Spaghetti with tomatoes and pesto, Smoked tomato toast, ... See them all 9
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Cabbage and cheddar quiche, Shallot confit tart, Crisp apricot and pistachio tart, Maroilles cheese quiche, Thin summer tart "à la grecque", ... See them all 72
Pesto
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Italian toast, Farfalle with green asparagus, Olive and pesto bread, New Italian-style peas, ... See them all 15
Herb olive oil
You can get more informations, or check-out other recipes which use it, for example: Potatoes with smoked salmon, Quick flaky pizza, Vegetable tartare, Salmon rillettes, Oven-roasted Sprouts, ... See them all 9
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011212 K3.7 20 min.
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.December 20th 2010264 K4.5 2 hours 5 min.
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.May 29th 2011179 K4.3 3 hours 30 min.
Pecan fruit rolls
These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.September 11th 2018115 K4.9 1 hour 25 min.
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.June 29th 201478 K4.3 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.