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.
28 K 5/5 (2 reviews)
1 hour 45 min.
Easy
6 people
6 IngredientsLast modified on: September 2nd 2020
For 6 people, you will need:
- 1
250 g puff or flaky pastry (pâte feuilletée) - 2
1 kg tomato - 3
fine (or table) salt - 4
100 g cream cheese - 5
pepper - 6
3 tablespoons olive oil - Total weight: 1,395 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 45 min.
All in all: 1 hour 45 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 - 3 min.
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.
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.
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).
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.
Stage 4 - 30 min.
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.
Spread 100 g cream cheese in a thin layer in the pastry case once it as cooled. Pepper generously.
Stage 6 - 7 min.
Arrange the tomato slices on top.
Stage 7 - 1 min.
Brush the tomatoes with a little olive oil.
Stage 8 - 30 min.
Bake low in the oven for about 30 minutes.
Stage 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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 970 RDI=90 % | 900 RDI=140 % | 1,760 RDI=90 % | 7,360 RDI: 90 % |
| Per 100 g | 10 RDI=4 % | 70 RDI=7 % | 60 RDI=10 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per person | 20 RDI=9 % | 160 RDI=20 % | 150 RDI=20 % | 290 RDI=20 % | 1,230 RDI: 20 % |
How much will it cost?
- For 6 people : 6.45 €
- Per person : 1.10 €
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: Four-tier glasses, Shakshuka, Pollack fillet baked with rice and vegetables., Ratatouille, Hot tomato sauce, ... See them all 75
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Comtoise tart for Seàn, Mirlitons, Mushroom tart, Thin spinach and potato tart, Tomato and courgette tart, ... See them all 71
Cream cheese
Like these other recipes: Summery cheese on toast, Spinach and cashew brik rolls, Oriane's tuna rillettes , Tomato and cream cheese terrine, Red endive appetizers, ... See them all 15
Olive oil
Like these other recipes: Curried tuna cubes, Fillets of sole Dieppoise, Marinated tuna and cabbage, Minestrone, Sautéed pork with mushrooms in a cream sauce., ... See them all 512
Other recipes you may also like
Lemon and grated apple tart
You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).September 29th 201962 K3.3 1 hour 45 min.
Sorrel omelette
A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.June 1st 202223 K 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017413 K3.5 15 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...February 2nd 2016231 K3.7 1 hour 20 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...August 3rd 2013848 K 44.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
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.