Fresh Tomato Tart

    1 hour 20 min

    This is an elegant way of making use of fresh tomatoes when in-season. A shortcrust pastry case is filled with stewed tomatoes, sliced tomatoes and seasonings. Enjoy with a light summer salad, if desired.

    26 people made this

    Serves: 6 

    • 1/2 onion, finely chopped
    • 1 sheet ready-rolled shortcrust pastry
    • 1 tablespoon Dijon mustard
    • 1 tablespoon olive oil
    • 1 tablespoon plain flour
    • 1 teaspoon herbs de Provence
    • 2 tomatoes, sliced
    • 3 garlic cloves, finely chopped
    • 6 ripe tomatoes, coarsely chopped
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Use the pastry to line a buttered quiche dish. Line with parchment paper and pour over some dried beans (or weights). Bake for 20 minutes in the preheated oven. Remove from the oven and cool for 5 minutes.
    3. In the meantime, heat the oil in a frying pan and saute the garlic and onion for 2 to 3 minutes. Add the chopped tomatoes and cook over medium heat for 15 minutes or until the juice is reduced by half. Season with salt.
    4. Spread the par-baked pastry case with mustard, then pour in the cooked tomatoes. Layer sliced tomatoes on top, then sprinkle with herbs de Provence and pepper. Bake in oven for 30 minutes.

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    Reviews in English (2)


    Easy, fresh and tasty.  -  14 Feb 2011  (Review from Allrecipes AU | NZ)


    Used different ingredients. I blended tofu with nutritional yeast and used that as a quiche filling, mixing the herbs and chopped tomatoes in that. I topped the lot with pitted kalamata olives. Yum.  -  14 Feb 2011  (Review from Allrecipes AU | NZ)