Thin cherry tomato and pesto tart


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.
36 K 5/5 (2 reviews)
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Last modified on: August 23th 2020
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 1 min.
When should you start or finish this recipe?
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.
Thin cherry tomato and pesto tart
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.

Stage 2 - 10 min.
Thin cherry tomato and pesto tart
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.

Stage 3 - 3 min.
Thin cherry tomato and pesto tart
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.

Stage 4 - 1 min.
Thin cherry tomato and pesto tart
Sit a second, slightly smaller tin on top to prevent the pastry rising too much during baking.

Stage 5 - 15 min.
Thin cherry tomato and pesto tart
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.

Stage 6 - 2 min.
Thin cherry tomato and pesto tart
Leave to cool, then use a brush to coat the bottom of the pastry case with mustard.

Stage 7 - 1 min.
Thin cherry tomato and pesto tart
Scatter a little thyme (fresh if possible) on top.

Stage 8 - 5 min.
Thin cherry tomato and pesto tart
Arrange the tomatoes in the pastry case, cut side upwards and tightly packed, alternating colours if possible.

Stage 9 - 2 min.
Thin cherry tomato and pesto tart
Brush the top of the tart with olive oil.

Stage 10 - 1 min.
Thin cherry tomato and pesto tart
Scatter a little more thyme over.

Stage 11 - 15 min.
Thin cherry tomato and pesto tart
Bake for about 15 minutes.

Stage 12 - 3 min.
Thin cherry tomato and pesto tart
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.
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 recipe160 RDI=60 %990 RDI=90 %1,030 RDI=160 %1,950 RDI=100 %8,160 RDI: 100 %
Per 100 g10 RDI=5 %70 RDI=7 %70 RDI=10 %140 RDI=7 %590 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, Mustard
How much will it cost?
  • For 1 tart : 7.20 €

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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)
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