Tomato tart recipes
Our top 3 of 12 Tomato tart recipes
- Tomato and Olive Tart
- Tomato and Gruyère Tart with Parmesan Spelt Pastry
- Roast Tomato, Garlic and Thyme Tart
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- 400g can chopped tomatoes
- 400g can cherry tomatoes, drain juice and reserve
- 50g can black olives, drained and quartered
- 100g log of firm goatâ€™s cheese, cut into 6 slices
- 375g puff pastry
- 1 medium onion, thinly sliced
- 1 Tbsp olive oil
- 25g butter
- 2 cloves garlic, thinly sliced
- 2 tsp sugar
- 2-3 Tbsp pesto
- Milk for glazing
- • Preheat oven to fan 180°C, conventional 200°C, gas 6 and grease a large baking sheet.
- • Heat the oil and butter in a wok or deep sided frying pan, fry the onion until soft and just changing colour, add the garlic and fry for a minute.
- • Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
- • Add the cherry tomatoes and olives, remove from heat and leave to cool while you prepare the pastry.
- • Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet, score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
- • Brush the outside edge of the pastry with milk.
- • Spread pesto over the pastry base, top with tomato sauce and goats cheese.
- • Bake for 20 minutes until the pastry is well risen, and the cheese is golden.
Tomato and Gruyère Tart with Parmesan Spelt Pastry
by Love baking
Views 1681, Added Fri Sep 3 2010
- 150 g Spelt flour (or use wholemeal or plain white)
- 85 g Unsalted butter, cold
- 25 g Parmesan, grated
- 1 Egg yolk
- 1 - 2 tbsp Ice cold water
- 1 Red pepper
- 1 medium Red onion
- 1 tbsp Olive oil
- 2 tsbp Dijon mustard
- 100 g GruyÃƒ¨re, grated
- 4 medium Vine tomatoes (or 250 g cherry tomatoes)
- 30 g Pitted black olives
- To season to taste Salt and freshly ground black pepper
- To make the pastry, blitz the flour and butter in a food processor until it resembles breadcrumbs. Stir in the Parmesan, then the egg yolk, with a little cold water if needed, until it just comes together to make a dough. Wrap in clingfilm, flatten slightly (to make it easier to roll out) and chill for 20 to 30 minutes.
- To make the filling, slice the pepper and onions. Heat the olive oil in a frying pan, then add the pepper and onions and cook for about 10 minutes until soft, stirring occasionally. Season.
- Heat the oven to 180C. Roll out the pastry to fit a shallow tart tin (about 23cm). Line with baking parchment and baking beans, and blind bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes.
- Thinly slice the olives and the tomatoes (or cut the cherry tomatoes in half).
- Allow the tart case to cool a little, then spread the mustard over the base and scatter over ¾ of the Gruyère.
- Add the onions and peppers, then lay the tomato slices on top and scatter on the olives, followed by the rest of the Gruyère. Add some more black pepper if you like, then bake at 180C for 20 minutes. Serve hot, warm or cold.
- 125g (4½oz) plain flour
- 50g (1¾oz) butter
- 1 medium egg. separated
- 600g (1lb 5oz) ixture of tomatoes. including cherry. green and yellow varieties. if available
- 4 whole garlic cloves. unpeeled
- Small bunch fresh thyme
- 150g (5½oz) plain flour
- 2tbsp olive oil
- 50g (1½oz) mild soft goats' cheese
- Preheat the oven to 190C/gas 5. Make the pastry as below, omitting the sugar and reducing the water to 1-2tbsp.
- Cut the larger tomatoes in half and arrange, cut side up, in a roasting tin. Tuck the garlic cloves in around them and drizzle with the olive oil.
- Pick a handful of thyme leaves and scatter over the tomatoes. Season with salt and freshly ground black pepper, and roast in the oven for 25 minutes. Remove the garlic and set aside.
- Roll out the pastry and use to line a 35cm x 11cm (14in x 4¼in) rectangular loose-bottomed tart tin. Squeeze the roasted garlic flesh out of the cloves and stir into the goats' cheese.
- Spread the mixture over the bottom of the pastry and arrange the tomatoes on top.
- Bake in the oven for 25 minutes. Remove from the tin and garnish with extra thyme to serve.