Fresh Tomato Tart
(11)
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.
Bibus
26 people made this
Ingredients
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
Method
Prep:15min ›
Cook:1hr5min ›
Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4.
- 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.
- 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.
- 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 & ratings
Average global rating:
(11)
Reviews in English (2)
1
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)