Thin cherry tomato and pesto tart


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.
28K 2 5
Grade this recipe:

Last modified on: August 23th 2020

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
31 min.30 min.1 hour 1 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Thin cherry tomato and pesto tart
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.

Stage 2 - 10 min.
Thin cherry tomato and pesto tart
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.

Stage 3 - 3 min.
Thin cherry tomato and pesto tart
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.

Stage 4 - 1 min.
Thin cherry tomato and pesto tart
Sit a second, slightly smaller tin on top to prevent the pastry rising too much during baking.

Stage 5 - 15 min.
Thin cherry tomato and pesto tart
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.

Stage 6 - 2 min.
Thin cherry tomato and pesto tart
Leave to cool, then use a brush to coat the bottom of the pastry case with mustard.

Stage 7 - 1 min.
Thin cherry tomato and pesto tart
Scatter a little thyme (fresh if possible) on top.

Stage 8 - 5 min.
Thin cherry tomato and pesto tart
Arrange the tomatoes in the pastry case, cut side upwards and tightly packed, alternating colours if possible.

Stage 9 - 2 min.
Thin cherry tomato and pesto tart
Brush the top of the tart with olive oil.

Stage 10 - 1 min.
Thin cherry tomato and pesto tart
Scatter a little more thyme over.

Stage 11 - 15 min.
Thin cherry tomato and pesto tart
Bake for about 15 minutes.

Stage 12 - 3 min.
Thin cherry tomato and pesto tart
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.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
452 Kcal or 1,892 Kj27 gr129 gr111 gr
23 %11 %12 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
33 Kcal or 138 Kj2 gr9 gr8 gr
2 %1 %1 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
452 Kcal or 1,892 Kj27 gr129 gr111 gr
23 %11 %12 %17 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Sulfites, Mustard
How much will it cost?
  • For 1 tart : 7.18 €

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 tomatoesCherry tomatoes: You can check-out other recipes which use it, like for example: Cherry tomato and green bean salad, Spaghetti with tomatoes and pesto, Panzanella, Cherry tomato and two cabbage salad, Green beans with tomato cream sauce, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Caramelised apple pie, Pissaladière with puff pastry, Avocado "tarte fine", Sicilian Epiphany Pie, Quick flaky pizza, ... All
PestoPesto: You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Seb's Italian-style aperitif slices, Pasta with pesto and preserved tomatoes, Spinach and Mushrooms with Pesto, Roasted leeks with pesto, ... All
Herb olive oilHerb olive oil: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Quick flaky pizza, Little vegetable omelettes, Salmon rillettes, Fine multi-tomato tart, ... All
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
257K3.9 46 min. February 21th 2011
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
297K3.8 21 min. February 21th 2011
Small cheese and bacon rolls
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
346K5 1 hour 23 min. September 7th 2018
Stock-pot fish
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
301K4.3 2 hours 36 min. December 31th 2013
Nanterre brioche
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
266K3.8 2 hours 26 min. September 10th 2018
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page