Tomato tart
This tart is very easy and quick to prepare.
282 K 3.9/5 (49 reviews)
1 hour 20 min.
Easy
2 tomatos tart
8 IngredientsLast modified on: January 13th 2011
For 2 tomatos tart, you will need:
- 1
2 puffs or flaky pastry (pâte feuilletée) - 2
12 tomatoes - 3
2 tablespoons olive oil - 4
6 tablespoons Mustard - 5
salt - 6
pepper - 7
parsley (optional) - 8
fresh coriander (cilantro) (optional) - Total weight: 1,780 grams
Change these quantities to make:
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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 2 tablespoons olive oil into a tart mould or tin, spread it all over the bottom with a brush.
Line this with 2 puffs 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 2 tablespoons olive oil into a tart mould or tin, spread it all over the bottom with a brush.
Line this with 2 puffs 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 6 tablespoons Mustard all over the puff pastry, with the back of a tablespoon or a brush.
Leave to wait in the refrigerator.
Spread out 6 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 | 240 RDI=90 % | 1,760 RDI=170 % | 1,600 RDI=240 % | 2,560 RDI=130 % | 10,710 RDI: 130 % |
| Per 100 g | 10 RDI=5 % | 100 RDI=9 % | 90 RDI=10 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per tomato tart | 120 RDI=50 % | 880 RDI=80 % | 800 RDI=120 % | 1,280 RDI=60 % | 5,350 RDI: 60 % |
How much will it cost?
- For 2 tomatos tart : 6.50 €
- Per tomato tart : 3.25 €
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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)
Tomato
Like these other recipes: Preserved tomatoes, Green beans with tomatoes, Beans with tomatoes, Mexican ceviche, Multicoloured cucumber-tomato salad, ... See them all 74
Mustard
Like these other recipes: Rémoulette dressing, Pan-fried scallops and chanterelles with Noilly Prat sauce, Larded pork tenderloin, Caesar salad, Cajun pulled pork, ... See them all 40
Olive oil
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, Montlebon toast, Seared tuna with lemon and lime, Ham "friand" pie, Rice à l'italienne, ... See them all 526
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Rustic chicken and mushroom pie, New Zealand pies, Crusty pistachio, almond and apricot flan, Two-cheese quiche, ... See them all 72
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