French Tomato Tart
User Reviews
5
French Tomato Tart
Description
The French Tomato Tart begins by halving cherry tomatoes and tossing them with salt, pepper, dried oregano, and olive oil before broiling until lightly caramelized. Meanwhile, a chilled shortcrust pastry is rolled out and pre-baked with baking beans to prevent sogginess. After cooling, the pastry is spread with Dijon mustard and sprinkled with grated young Comté cheese.
The caramelized tomatoes are arranged on top, and the tart is baked again until the cheese melts and the pastry edges are golden. The layers meld to provide a rich, buttery crust, the bright acidity and sweetness of roasted tomatoes, and a nutty, creamy cheese topping.
This tart works well as a light lunch, appetizer, or side dish. It can be enjoyed warm or at room temperature. Fresh parsley sprinkled on top adds herbal freshness. Proper chilling of the pastry and pre-baking prevent sogginess and improve texture.
Ingredients
- 500 grams shortcrust pastry
- 2 teaspoons Dijon mustard
- 200 grams cherry tomato 2 cups
- ½ teaspoon oregano dried
- ¾ cup Comté cheese grated, young
- ⅛ teaspoon salt to taste
- ⅛ teaspoon black pepper freshly ground
- a few parsley flat leaves
- 1 tablespoon olive oil
Instructions
- Slice the tomatoes in half, then toss in salt, pepper, oregano and olive oil and broil till they start to caramelize. Season and set aside.
- Preheat fan oven to 170℃/330℉ (non-fan 190℃/375℉), and roll out the pastry.*
- Grease a 9-inch tart case and line with the pastry, pressing down gently, ensuring it comes up just over the sides.
- Using a fork, make holes in the base of the pastry, then cover with parchment paper and baking beans. Bake for 15 minutes, then remove parchment paper and baking beans.
- Turn down the oven to fan 150℃/300℉ (non-fan 170℃/330℉), and bake for a further 10 minutes to dry out the damp areas.
- Allow to cool before spreading a layer of mustard over the pastry.
- Sprinkle over the grated cheese, and add the tomatoes.
- Turn up the oven to fan 170℃/330℉ (non-fan 190℃/375℉) and bake the tart for 10 minutes till cheese has melted. Remove from the oven, and garnish with parsley. Serve the tart warm or at room temperature
Notes
- Keep the shortcrust pastry well chilled before rolling to maintain its texture.
- Use fresh, in-season cherry tomatoes for the best flavor in the tart.
- Serve the tart warm or at room temperature based on preference.
- Cover and store leftovers in a cool spot, refrigerator, or freeze; defrost in the fridge overnight before reheating or serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 18mg | 6% |
| Sodium | 196mg | 8% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 180mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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