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.
56 K 3.7/5 (3 reviews)
60 min.
Easy
3 tarts
8 IngredientsLast modified on: October 14th 2018
For 3 tarts, you will need:
- 1
3 kgs tomato - 2
fine (or table) salt - 3
600 g puff or flaky pastry (pâte feuilletée) - 4
90 g Mustard - 5
450 g tomato sauce (for pizzas) - 6
3 tablespoons herbes de Provence - 7
15 leaves Basil - 8
6 tablespoons herb olive oil - Total weight: 4,290 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 600 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 450 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 6 tablespoons herb olive oil over the tart.
Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 6 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 | 370 RDI=140 % | 2,610 RDI=250 % | 2,480 RDI=380 % | 4,560 RDI=230 % | 19,110 RDI: 230 % |
| Per 100 g | 8 RDI=3 % | 60 RDI=6 % | 60 RDI=9 % | 110 RDI=5 % | 450 RDI: 5 % |
| Per tart | 120 RDI=50 % | 870 RDI=80 % | 830 RDI=130 % | 1,520 RDI=80 % | 6,370 RDI: 80 % |
How much will it cost?
- For 3 tarts : 20.45 €
- Per 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
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Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: New Zealand pies, Crusty pistachio, almond and apricot flan, Thin tomato jelly and avocado tart, Little caramelized peach tarts, Courgette tart with mint, ... See them all 72
Tomato sauce (for pizzas)
You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Quick flaky pizza, Quick stuffed courgettes, Salmon and Spinach Gratin, Brussels sprouts à la Lombarde, ... See them all 6
Mustard
Like these other recipes: Celeriac in cream and mustard sauce, Beurre d'escargot, Mustard baps, Cauliflower tabbouleh, Larded pork tenderloin, ... See them all 40
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