Tomato tart

Tomato tart
This tart is very easy and quick to prepare.
243,4473.9/5 for 47 ratings
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Last modified on: January 13th 2011

For 3 tomatos tart, you will need:

Change those ingredients for: 1 tomato tart 2 tomatos tart 3 tomatos tart

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
43 min.35 min.1 hour 18 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Several hours in the fridge, covered by a plastic film.

Step by step recipe

Stage 1 - 5 min.
Tomato tart : Photo of step #1
Preheat the oven to 210°C or 410°F.

Pour 3 tablespoons olive oil into a tart mould or tin, spread it all over the bottom with a brush.

Line this with 3 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.
Tomato tart : Photo of step #2
Prick the bottom of pastry with a fork all over to prevent it rising too much during cooking.

Spread out 9 tablespoons French 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.
Tomato tart : Photo of step #3
Peel 18 tomatoes, and cut them in medium slices.

Note: if you have the time (1 hour), salt them on both sides, and spread them out on a grid or in a strainer for aboout an hour, this draw out some of the juice could make the pastry soggy during cooking. See below on this subject.

Stage 4 - 10 min.
Tomato tart : Photo of step #4
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.

Stage 5 - 3 min.
Tomato tart : Photo of step #5
Finish by filling the centre of the tart with the tomato offcuts.

Stage 6 - 1 min.
Tomato tart : Photo of step #6
Add a dash of olive oil (with herbs if possible).

Stage 7 - 1 min.
Tomato tart : Photo of step #7
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.
Tomato tart : Photo of step #8
The tart is cooked when the bottom of the pastry is cooked, i.e golden brown.

Best eaten warm.

Stage 9
Tomato tart : Photo of step #9
Possible alternative:

For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes, add a layer of pizza sauce.


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).

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,158 Kcal or 4,848 Kj54 gr309 gr266 gr
58 %21 %29 %40 %
Per 100 g
Energetic valueProteins CarbohydratesFats
43 Kcal or 180 Kj2 gr12 gr10 gr
2 %1 %1 %2 %
Per tomato tart
Energetic valueProteins CarbohydratesFats
386 Kcal or 1,616 Kj18 gr103 gr89 gr
19 %7 %10 %13 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.


A good cookery magazine found at Françoise and Robert's place.

More recipes?

This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Tomato and courgette tart, Piedmont salad, Eggs with tomatoes and courgettes, Guacamole, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: French dressing (vinaigrette), Raw beetroot salad, Mackerel Fillets in White Wine, Mackerel rillettes, Rémoulette dressing, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Welsh (French Welsh Rarebit), Fish fillet with preserved lemons, Curried mussels with cabbage, Artichokes with beef, Minestrone, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Millefeuille, How to cook caramelized puff pastry well, Small cheese and bacon rolls , Apple and pear tart, Apple Strudel, ... All

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