Thin cherry tomato and pesto tart
A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking.
Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
15K 2 5
Last modified on: August 23th 2020
Keywords for this recipe:TartPuff pastryThinCherry tomatoesPestoMediterraneanFor 1 tart, you will need:
- 1
1 kg cherry tomatoes - 2
250 g Puff or flaky pastry (pâte feuilletée) - 3
2 tablespoons French mustard - 4
thyme - 5
3 tablespoons Herb olive oil - 6
50 g Pesto - Total weight: 1,375 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 30 min. | 1 hour 1 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Rinse and dry 250 g Puff or flaky pastry (pâte feuilletée).
Use different varieties of cherry tomato if possible to make the tart really colourful.
Use different varieties of cherry tomato if possible to make the tart really colourful.
Stage 2 - 10 min.
Cut the tomatoes in half, sprinkle with fine salt and turn cut-side downwards on a wire rack.
This will allow some of the juice to drain out, which would otherwise make the pastry soggy during cooking. It also concentrates the flavour.
This will allow some of the juice to drain out, which would otherwise make the pastry soggy during cooking. It also concentrates the flavour.
Stage 3 - 3 min.
Preheat the oven to 410°F (210°C).
Roll out 250 g Puff or flaky pastry (pâte feuilletée) and line a 10-inch (26 cm) tart tin or mould. If the pastry comes with its own sheet of cooking parchment, leave this underneath in the bottom of the tin.
Roll out 250 g Puff or flaky pastry (pâte feuilletée) and line a 10-inch (26 cm) tart tin or mould. If the pastry comes with its own sheet of cooking parchment, leave this underneath in the bottom of the tin.
Stage 4 - 1 min.
Sit a second, slightly smaller tin on top to prevent the pastry rising too much during baking.
Stage 5 - 15 min.
Bake for 10 to 15 minutes, just to pre-cook.
This will help to keep the pastry crisp after the final cooking with the tomatoes.
Leave the oven on.
This will help to keep the pastry crisp after the final cooking with the tomatoes.
Leave the oven on.
Stage 6 - 2 min.
Leave to cool, then use a brush to coat the bottom of the pastry case with mustard.
Stage 7 - 1 min.
Scatter a little thyme (fresh if possible) on top.
Stage 8 - 5 min.
Arrange the tomatoes in the pastry case, cut side upwards and tightly packed, alternating colours if possible.
Stage 9 - 2 min.
Brush the top of the tart with olive oil.
Stage 10 - 1 min.
Scatter a little more thyme over.
Stage 11 - 15 min.
Bake for about 15 minutes.
Stage 12 - 3 min.
Leave to cool slightly before removing from the tin, then add a drizzle of pesto (use a forcing bag if possible to make this easier). Your tart is now ready to serve.
Remarks
It is important to only add the pesto after cooking so that it keeps both its colour and flavour better.
You can use herbes de provence instead of the thyme, but do be careful not to use to much, or this could overpower the flavour of the tomatoes.
If you don't have herb olive oil, use plain.
You can use herbes de provence instead of the thyme, but do be careful not to use to much, or this could overpower the flavour of the tomatoes.
If you don't have herb olive oil, use plain.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 452 Kcal or 1,892 Kj | 27 gr | 129 gr | 111 gr |
| 23 % | 11 % | 12 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 33 Kcal or 138 Kj | 2 gr | 9 gr | 8 gr |
| 2 % | 1 % | 1 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 452 Kcal or 1,892 Kj | 27 gr | 129 gr | 111 gr |
| 23 % | 11 % | 12 % | 17 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Cherry tomatoes: You can check-out other recipes which use it, like for example: Firied fillet of sea bream with polenta, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Vegetable rosette tart, Apple and pear tart, Tomato and courgette tart, Chicken pie, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Italian toast, Loaf for "les filles'", Tomato feuilleté with pesto, Olive and pesto bread, ... All |
 | Herb olive oil: You can get more informations, or check-out other recipes which use it, for example: Vegetable tartare, Potatoes with smoked salmon, Salmon rillettes, Fine multi-tomato tart, Quick flaky pizza, ... All |
Other recipes you may also like
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.1.3M 65 1 hour 28 min. November 4th 2013
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.375K 25 6 hours 46 min. October 3rd 2019
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.316K4.0 1 hour 11 min. February 21th 2011
Nanou's chocolate cake
A moist melting cake, very very chocolaty...256K4.6 1 hour 45 min. June 22th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)
Note: We'll never share your e-mail address with anyone else.
Post your 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.