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.
30K 5/5 based on 2 reviews
Last modified on: August 23th 2020
Keywords for this recipe:For 3 tarts, you will need:
- 1
3 kgs cherry tomatoes - 2
750 g Puff or flaky pastry (pâte feuilletée) - 3
6 tablespoons Mustard - 4
thyme - 5
9 tablespoons Herb olive oil - 6
150 g Pesto - Total weight: 4,125 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
Rinse and dry 750 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 750 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 750 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,849 Kcal or 24,489 Kj | 490 gr | 2,967 gr | 3,079 gr |
| 292 % | 188 % | 280 % | 467 % |
| 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 % |
How much will it cost?
- For 3 tarts : 21.54 €
- Per tart : 7.18 €
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: Green beans with tomato cream sauce, Panzanella, Pasta with cherry tomatoes, olives and feta cheese, Cherry tomato and green bean salad, Spaghetti with tomatoes and pesto, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Tart Tatin, Shallot confit tart, Pissaladière with puff pastry, Beef Wellington, Mini lemon millefeuilles, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with tomatoes and pesto, Pesto crackers, Genoese croque-monsieur, Spinach and Mushrooms with Pesto, Loaf for "les filles'", ... All |
 | Herb olive oil: You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Potatoes with smoked salmon, Little vegetable omelettes, Fine multi-tomato tart, Light herb sauce, ... All |
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