Tomato tart
This tart is very easy and quick to prepare.
280 K 3.9/5 (49 reviews)
1 hour 20 min.
Easy
1 tomato tart
8 IngredientsLast modified on: January 13th 2011
For 1 tomato tart, you will need:
- 1
1 puff or flaky pastry (pâte feuilletée) - 2
6 tomatoes - 3
1 tablespoon olive oil - 4
3 tablespoons Mustard - 5
salt - 6
pepper - 7
parsley (optional) - 8
fresh coriander (cilantro) (optional)
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 35 min.
All in all: 1 hour 20 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 - 5 min.
Preheat the oven to 210°C or 410°F.
Pour 1 tablespoon olive oil into a tart mould or tin, spread it all over the bottom with a brush.
Line this with 1 puff or flaky pastry (pâte feuilletée). If you have a protection paper with the puff pastry, leave it, and grease between paper and pastry.
If needed cut around the top of the tin to remove excess pastry.
Pour 1 tablespoon olive oil into a tart mould or tin, spread it all over the bottom with a brush.
Line this with 1 puff or flaky pastry (pâte feuilletée). If you have a protection paper with the puff pastry, leave it, and grease between paper and pastry.
If needed cut around the top of the tin to remove excess pastry.
Stage 2 - 3 min.
Prick the bottom of pastry with a fork all over to prevent it rising too much during cooking.
Spread out 3 tablespoons Mustard all over the puff pastry, with the back of a tablespoon or a brush.
Leave to wait in the refrigerator.
Spread out 3 tablespoons Mustard all over the puff pastry, with the back of a tablespoon or a brush.
Leave to wait in the refrigerator.
Stage 3 - 20 min.
Stage 4 - 10 min.
Lay the best tomato slices around the bottom of the pastry case, as regularly as possible.
Use a metallic spatula or a fork to place the slices, it's easier than with fingers.
Use a metallic spatula or a fork to place the slices, it's easier than with fingers.
Stage 5 - 3 min.
Finish by filling the centre of the tart with the tomato offcuts.
Stage 6 - 1 min.
Add a dash of olive oil (with herbs if possible).
Stage 7 - 1 min.
If you have them, scatter some chopped herbs on the top, then put on a low shelf in the oven in the oven for approximately 30/40 minutes.
Stage 8 - 35 min.
The tart is cooked when the bottom of the pastry is cooked, i.e golden brown.
Best eaten warm.
Best eaten warm.
Stage 9
Possible alternative:
For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes, add a layer of pizza sauce.
For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes, add a layer of pizza sauce.
Remarks
The tomatoes depending on of their origin and ripeness could give off a lot of juice, which can be a bit annoying as it makes the pastry soggy. To try to reduce this there are several methods:
- Do not salt before cooking, because it's the salt which brings out the juice. Instead salt salt just after bringing out of the oven.
- Drain off as most of the juice partway through cooking, but it's a slightly delicate operation. For this Francoise uses a large plastic ex-medical syringe.
- Salt the the tomatoes and leave the juice to drain off before using (see above).
Keeping: Several hours in the fridge, covered by a plastic film.
Source: A good cookery magazine found at Françoise and Robert's place.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 880 RDI=80 % | 800 RDI=120 % | 1,280 RDI=60 % | 5,350 RDI: 60 % |
| Per 100 g | 10 RDI=5 % | 100 RDI=9 % | 90 RDI=10 % | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 1 tomato tart : 3.25 €
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)
Tomato
Like these other recipes: Comtoise stuffed tomatoes, Zucchini and tomato remoulade, Preserved tomatoes, Thin summer tart "à la grecque", Shiro-goma salad, ... See them all 75
Mustard
Like these other recipes: Rabbit with mustard, Celeriac in cream and mustard sauce, Mustard baps, Mackerel rillettes, French dressing (vinaigrette), ... See them all 39
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Pissaladière with puff pastry, Apple Pie, Leek and artichoke tart à la piémontaise, Courgette tart with mint, Icelandic-style fish and vegetable pie, ... See them all 71
Olive oil
Like these other recipes: Frichti from Bruxelles, Gratin of Endives with Mont d'Or, Carbonnade, Stuffed tomatoes and courgettes, Cretan Bread, ... See them all 519
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