This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
47 K 5/5 (2 reviews)
1 hour 1 min.
Easy
7.20 €
1 tart
6 IngredientsLast modified on: August 23th 2020
For 1 tart, you will need:
- 1
1 kg cherry tomatoes - 2
250 g puff or flaky pastry (pâte feuilletée) - 3
2 tablespoons mustard - 4
thyme - 5
3 tablespoons herb olive oil - 6
50 g pesto - Total weight: 1,375 grams
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 1 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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 990 RDI=90 % | 1,030 RDI=160 % | 1,950 RDI=100 % | 8,160 RDI: 100 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 70 RDI=10 % | 140 RDI=7 % | 590 RDI: 7 % |
How much will it cost?
- For 1 tart : 7.20 €
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)
Cherry tomatoes
Like these other recipes: Pasta with cherry tomatoes, olives and feta cheese, Smoked tomato toast, Spaghetti with tomatoes and pesto, Green beans with feta cream and cherry tomatoes, Panzanella, ... See them all 12
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: How to cook caramelized puff pastry well, Pecan fruit rolls , Express apple tart, Icelandic-style fish and vegetable pie, Sicilian Epiphany Pie, ... See them all 72
Pesto
You can get more informations, or check-out other recipes which use it, for example: Spaghetti with tomatoes and pesto, Pesto crackers, Spinach and Mushrooms with Pesto, Olive and pesto bread, Farfalle with green asparagus, ... See them all 16
Herb olive oil
You can get more informations, or check-out other recipes which use it, for example: Light herb sauce, Quick flaky pizza, Fine multi-tomato tart, Little vegetable omelettes, Italian toast, ... See them all 9
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021357 K5 50 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both. March 11th 2018522 K 14.6 20 min.
Cauliflower tabbouleh
In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty. May 18th 2025138 K4.1 30 min.
Little Christmas biscuits
These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert. December 23th 2012102 K 24.2 2 hours 45 min.
Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling. May 23th 202399 K3.9 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.