Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties.
Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
55 K 3.7/5 (3 reviews)
60 min.
Easy
1 tart
8 IngredientsLast modified on: October 14th 2018
For 1 tart, you will need:
- 1
1 kg tomato - 2
fine (or table) salt - 3
200 g puff or flaky pastry (pâte feuilletée) - 4
30 g Mustard - 5
150 g tomato sauce (for pizzas) - 6
1 tablespoon herbes de Provence - 7
5 leaves Basil - 8
2 tablespoons herb olive oil - Total weight: 1,430 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 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.
Choose different varieties of tomatoes to give a variety of colours and flavours.
Reomove the tomato stalks.
Reomove the tomato stalks.
Stage 2 - 10 min.
Slice all the tomatoes thinly, using a mandolin if possible, as it is the ideal tool for this.
Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.
Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.
Stage 3 - 2 min.
Roll out 200 g puff or flaky pastry (pâte feuilletée), lay on a baking sheet and prick all over with a pique-vite (pastry pricker).
Preheat the oven to 430°F (220°C).
Preheat the oven to 430°F (220°C).
Stage 4 - 3 min.
Use a brush to spread a thin coating of mustard over the pastry.
Stage 5 - 3 min.
Spread the 150 g tomato sauce (for pizzas) in an even layer over the mustard, leaving 1/4 inch (1/2 cm) bare around the edge.
Stage 6 - 6 min.
Arrange the drained tomato slices over the whole of the tart.
Stage 7 - 30 min.
Bake low in the oven for about 30 minutes.
Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons herb olive oil over the tart.
Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons herb olive oil over the tart.
Remarks
This type of tart can easily be adapted for other kinds of seasonal vegetables: courgettes, aubergines, etc.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 870 RDI=80 % | 830 RDI=130 % | 1,520 RDI=80 % | 6,370 RDI: 80 % |
| Per 100 g | 8 RDI=3 % | 60 RDI=6 % | 60 RDI=9 % | 110 RDI=5 % | 450 RDI: 5 % |
How much will it cost?
- For 1 tart : 6.85 €
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: Mexican ceviche, Tomatoes Provençal, Thin tomato jelly and avocado tart, Tomato feuilleté with pesto, Pan bagnat, ... See them all 74
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Cochelin d'Evreux, Thin tomato jelly and avocado tart, Koulibiak in pie dish, Vol-au-vent cases, ... See them all 71
Tomato sauce (for pizzas)
You can get more informations, or check-out other recipes which use it, for example: Brussels sprouts à la Lombarde, Quick stuffed courgettes, Baker's pizza, Salmon and Spinach Gratin, Quick flaky pizza, ... See them all 6
Mustard
Like these other recipes: Tapenade, Cauliflower tabbouleh, Rabbit with mustard, Potimarron and celeriac autumn soup, Beurre d'escargot, ... See them all 40
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.