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Fine multi-tomato tart

Name: Fine multi-tomato tart
Prep time: 29 min
Cook time: 30 min
Total time: 59 min
Yield: 1 tart
Cuisine: French
Ingredients: 1 kg tomato; Fine (or table) salt; 200 g puff or flaky pastry (pâte feuilletée); 30 g mustard; 150 g tomato sauce (for pizzas); 1 tablespoon herbes de Provence; 5 leaves Basil; 2 tablespoons herb olive oil

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.

70 K 3.7/5 (3 reviews)497539

Duration

60 min.

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 1,420 grams

Times for this recipe

Preparation

30 min.

Cooking

30 min.

All in all

60 min.

Preparation 30 min.

Cooking 30 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 - ⌛ 5 min.

Choose different varieties of tomatoes to give a variety of colours and flavours.

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.

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).

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=13 %	61 g RDI=23 %	65 g RDI=90 %	105 kcal RDI=5 %	443 kJ RDI=5 %
Whole recipe	124 g RDI=191 %	866 g RDI=327 %	933 g RDI=1,279 %	1,499 kcal RDI=75 %	6,279 kJ RDI=75 %