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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.

6,1353/5 for 1 ratings

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Last modified on: October 14^th 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 French 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 those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
29 min.	30 min.	59 min.

Keeping: Should be eaten immediately.

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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Step by step recipe

Stage 1 - 5 min.

Fine multi-tomato tart : Photo of step #1

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

Reomove the tomato stalks.

Stage 2 - 10 min.

Fine multi-tomato tart : Photo of step #2

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.

Fine multi-tomato tart : Photo of step #3

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.

Fine multi-tomato tart : Photo of step #4

Use a brush to spread a thin coating of mustard over the pastry.

Stage 5 - 3 min.

Fine multi-tomato tart : Photo of step #5

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.

Fine multi-tomato tart : Photo of step #6

Arrange the drained tomato slices over the whole of the tart.

Stage 7 - 30 min.

Fine multi-tomato tart : Photo of step #7

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,157 Kcal or 4,844 Kj	20 gr	110 gr	71 gr
58 %	8 %	10 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
81 Kcal or 339 Kj	1 gr	8 gr	5 gr
4 %	1 %	1 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,157 Kcal or 4,844 Kj	20 gr	110 gr	71 gr
58 %	8 %	10 %	11 %

% 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?

For 1 tart : 6.81 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: How to peel tomatoes using a flame, Shakshuka, Pan bagnat, Paella, Ratatouille, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Tomato and courgette tart, Apple Pie, Rustic chicken and mushroom pie, Puits d'amour, Crusty pistachio, almond and apricot flan, ... All
	Tomato sauce for pizzas: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Baker's pizza, Quick flaky pizza, Lumberjack turnovers, Salmon and Spinach Gratin, ... All
	French mustard: You can check-out other recipes which use it, like for example: Potimarron and celeriac autumn soup, Pan-fried scallops and chanterelles with Noilly Prat sauce, Larded pork tenderloin, Rémoulade dressing, Pork chops in the oven, ... All

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