Cheese and tomato tart


Cheese and tomato tart
A thin puff pastry base, precooked to be extra crisp, filled after cooling with a bed of cream cheese, then a generous layer of tomatoes (as many different colours as possible) to create a colourful and flavoursome tart.
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Last modified on: September 2nd 2020

Keywords for this recipe:TartPuff pastryThinTomatoesCheese
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
29 min.30 min.45 min.1 hour 44 min.
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Step by step recipe


Stage 1 - 3 min.
Cheese and tomato tart : Photo of step #1
Preheat the oven to 430°F (220°C)

Line a 10-inch (26 cm) tart tin or mould with puff pastry, then place a second tin the same diameter on top of the pastry to prevent it puffing up during baking.

Stage 2 - 15 min.
Cheese and tomato tart : Photo of step #2
Bake in the middle of the oven for 15 minutes, to just precook.

Remove the top baking tin and leave the pastry to cool in its tin.

Turn the oven down to 410°F (210°C).

Stage 3 - 15 min.
Cheese and tomato tart : Photo of step #3
Meanwhile, Prepare 1 kg tomatoes, choosing different colours if possible to make your tart attractive.

Stage 4 - 30 min.
Cheese and tomato tart : Photo of step #4
Slice the tomatoes and sprinkle with fine salt on both sides. Lay the slices on a wire rack. Leave for 30 minutes.

Stage 5 - 3 min.
Cheese and tomato tart : Photo of step #5
Spread 100 g cream cheese in a thin layer in the pastry case once it as cooled. Pepper generously.

Stage 6 - 7 min.
Cheese and tomato tart : Photo of step #6
Arrange the tomato slices on top.

Stage 7 - 1 min.
Cheese and tomato tart : Photo of step #7
Brush the tomatoes with a little olive oil.

Stage 8 - 30 min.
Cheese and tomato tart : Photo of step #8
Bake low in the oven for about 30 minutes.

Stage 9
Cheese and tomato tart : Photo of step #9
Enjoy warm or cold.
Remarks
Using several varieties of tomatoes with different colours and flavours is easy in summer. This will give you a superb and delicious tart. But of course, if you can only use one type of tomato, this will still work well.

After cooking, you can brush the tart with olive oil a second time to give it an attractive shine.

If you don't have a second tart tin, you can use the classic method of filling the tart case with ceramic baking beans or lentils instead.
Keeping
1 day in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
788 Kcal or 3,299 Kj38 gr126 gr123 gr
39 %15 %12 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
56 Kcal or 234 Kj3 gr9 gr9 gr
3 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
131 Kcal or 548 Kj6 gr21 gr20 gr
7 %2 %2 %3 %
% 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 6 people : 6.43 €
  • Per person : 1.07 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Warm broccoli and Tuna Salad, Tomato and courgette tart, Mixed salad stack, Paella, Cretan salad, ... 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: Ham "friand" pie, Saint Honoré cake, Epiphany galette, Mini lemon millefeuilles, Epiphany galette, ... All
Cream cheeseCream cheese: You can check-out other recipes which use it, like for example: Spinach and cashew brik rolls, Chicken and avocado bagels, Surf and turf club sandwich, Red endive appetizers, Crunchy verrines, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Potato and two ham gratin, Chicken and avocado bagels, Stuffed baguette , Pan con tomate, ... All
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