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.
33 K 5/5 (2 reviews)
1 hour 1 min.
Easy
2 tarts
6 IngredientsLast modified on: August 23th 2020
For 2 tarts, you will need:
- 1
4 lb + 6.4 oz cherry tomatoes - 2
1 lb + 1.6 oz Puff or flaky pastry (pâte feuilletée) - 3
4 tablespoons Mustard - 4
thyme - 5
6 tablespoons Herb olive oil - 6
3.5 oz Pesto
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 1 lb + 1.6 oz 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 1 lb + 1.6 oz 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 1 lb + 1.6 oz 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 | 330 RDI=130 % | 1,980 RDI=190 % | 2,050 RDI=310 % | 3,900 RDI=200 % | 16,330 RDI: 200 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 70 RDI=10 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per tart | 160 RDI=60 % | 990 RDI=90 % | 1,030 RDI=160 % | 1,950 RDI=100 % | 8,160 RDI: 100 % |
How much will it cost?
- For 2 tarts : 14.40 €
- Per tart : 7.20 €
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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
Like these other recipes: Cherry tomato and two cabbage salad, Bruschetta and mozzarella, Pasta with cherry tomatoes, olives and feta cheese, Green beans with tomato cream sauce, Panzanella, ... See them all 8
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent cases, Cheese and tomato tart, Icelandic-style fish and vegetable pie, Thin tomato jelly and avocado tart, Epiphany galette, ... See them all 71
Pesto
You can get more informations, or check-out other recipes which use it, for example: Genoese croque-monsieur, Spinach and Mushrooms with Pesto, Tomato feuilleté with pesto, Spaghetti with tomatoes and pesto, Italian toast, ... See them all 12
Herb olive oil
You can get more informations, or check-out other recipes which use it, for example: Vegetable tartare, Oven-roasted Sprouts, Fine multi-tomato tart, Little vegetable omelettes, Potatoes with smoked salmon, ... See them all 9
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