1,553 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Tomato and courgette tart

Name: Tomato and courgette tart
Prep time: 1 h 18 min
Cook time: 47 min
Total time: 2 h 5 min
Yield: 1 tart
Cuisine: French
Ingredients: 4 tomatoes; 3 courgettes; 3 tablespoons olive oil; 70 g tomato paste; 1 puff or flaky pastry (pâte feuilletée); 50 g feta; thyme; salt; pepper

This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.

241 K 4.4/5 (33 reviews)

2 hours 5 min. difficulté

Easy

4.90 €

1 tart

9 Ingredients

Last modified on: July 18^th 2010

For 1 tart, you will need:

1 4 tomatoes
2 3 courgettes
3 3 tablespoons olive oil
4 70 g tomato paste
5 1 puff or flaky pastry (pâte feuilletée)
6 50 g feta (optional)
7 thyme
8 salt
9 pepper
Total weight: 1,495 grams

Times for this recipe

Preparation: 1 hour 20 min.

Cooking: 50 min.

All in all: 2 hours 5 min.

When should you start or finish this recipe?

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 - ⌛ 50 min.

Peel 4 tomatoes.

Slice fairly thickly. Sprinkle a little salt on both sides and spread them on a grid, if possible for at least an hour.

This is to drain some of the juice out of the tomatoes and to bring out their flavour.

Stage 2 - ⌛ 7 min.

Meanwhile, prepare 3 courgettes and slice.

Pour 3 tablespoons olive oil into a large pan over high heat, and when hot, add the sliced courgettes, thyme leaves, salt and pepper.

Cook for 5 to 7 minutes until the courgettes are just cooked but still slightly crunchy.

Stage 3 - ⌛ 2 min.

Pour the contents of the pan through a strainer and leave to drain.

Important: do not throw away the oil which drains off, we will use it later.

Stage 4 - ⌛ 2 min.

Roll out the pastry into a circle and prick all over with a fork or pique-vite (pastry pricker).

If you are not ready to use it immediately (if you are waiting for the tomatoes, for example), put the pastry to wait in the fridge.

Stage 5 - ⌛ 3 min.

Preheat the oven to 200°C (390°F).

Spread 70 g tomato paste over the pastry, using a small spoon or brush.

Stage 6 - ⌛ 7 min.

Arrange the first round of the rosette by overlapping a tomato slice with 2 slices of courgette all the way round the outer edge of the pastry.

Stage 7 - ⌛ 7 min.

Arrange an inner circle overlapped in the opposite direction.

Place the top of a tomato in the centre.

Stage 8 - ⌛ 2 min.

Finish with a few pieces of feta.

Stage 9 - ⌛ 40 min.

Cook for 30 to 40 minutes, watching carefully to make sure that the edge of the pastry doesn't burn.

Stage 10 - ⌛ 5 min.

As soon as it comes out of the oven, brush the olive oil kept from cooking the courgettes over the top of the tart to glaze it. This will give it a more appetizing appearance that will impress your guests.

Remarks

This tart can be eaten cold, but it is much better hot or warm.

And to drink?

A summery wine for a summery tart: for example the freshness of a Domaine du Tariquet, that excellent Côtes de Gascogne white.

And to drink?

A summery wine for a summery tart: for example the freshness of a Domaine du Tariquet, that excellent Côtes de Gascogne white.

Keeping: 1 or 2 days in the fridge, folded in a 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	130 RDI=50 %	880 RDI=80 %	860 RDI=130 %	1,860 RDI=90 %	7,790 RDI: 90 %
Per 100 g	8 RDI=3 %	60 RDI=6 %	60 RDI=9 %	120 RDI=6 %	520 RDI: 6 %

Possible allergens in this recipe: Gluten, milk, Sulfites

How much will it cost?

For 1 tart : 4.90 €

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)

Other recipes you may also like

Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

October 7^th 2018108 K 23.3 1 day 17 hours 40 min.

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

February 21^th 2011232 K 23.9 20 min.

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

February 21^th 2011411 K4.4 2 hours 55 min.

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010400 K 154 50 min.

Nonettes

Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.

June 2^nd 2015108 K4.4 1 hour 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.