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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.

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Last modified on: August 23^th 2020

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For 1 tart, you will need:

1 0 kg 4 g cherry tomatoes
2 1 cup Puff or flaky pastry (pâte feuilletée)
3 2 tablespoons Mustard
4 thyme
5 3 tablespoons Herb olive oil
6 ¼ cup Pesto

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	30 min.	1 hour 1 min.

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Step by step recipe

Stage 1 - 3 min.

Rinse and dry 1 cup Puff or flaky pastry (pâte feuilletée).

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.

Stage 3 - 3 min.

Preheat the oven to 410°F (210°C).

Roll out 1 cup 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.

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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,950 Kcal or 8,164 Kj	163 gr	989 gr	1,026 gr
97 %	63 %	93 %	156 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
142 Kcal or 595 Kj	12 gr	72 gr	75 gr
7 %	5 %	7 %	11 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,950 Kcal or 8,164 Kj	163 gr	989 gr	1,026 gr
97 %	63 %	93 %	156 %

% 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 €

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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)

	Cherry tomatoes: You can check-out other recipes which use it, like for example: Panzanella, Cherry tomato and green bean salad, Pasta with cherry tomatoes, olives and feta cheese, Bruschetta and mozzarella, Cherry tomato and two cabbage salad, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Saint Honoré cake, Epiphany galette, Avocado "tarte fine", Mini palmiers, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Spinach and Mushrooms with Pesto, Seb's Italian-style aperitif slices, Italian toast, Fried egg in bread, Pesto crackers, ... All
	Herb olive oil: You can get more informations, or check-out other recipes which use it, for example: Vegetable tartare, Salmon rillettes, Potatoes with smoked salmon, Little vegetable omelettes, Light herb sauce, ... All