Summer here, and thus begins the season of summer tarts! This simple cherry tomato tart is one of my favorites. This was a summer classic in my family. Easy and quick to make, it takes less than an hour including cooking time.
In the summer we always had some tomatoes ready from our little garden and at least one pâte feuillettée (puff pastry) in the fridge, so that we could make this tart on a whim any day of the week.
Since tomatoes are very juicy, we will cook them in a pan and bake the tart crust separately. This way, the juice from the tomatoes won’t get the dough soggy and create a partially uncooked center.
We will cook the tomatoes in a pan with butter, olive oil, garlic, herbes de Provence, and balsamic vinegar, bringing a touch of sweetness that balances well with the acidity of the tomatoes.
You can add some grated cheese to this recipe if you want. I recommend serving it with a salad on the side.
INGREDIENTS
- Cherry tomatoes: cherry tomatoes work best for this recipe because when we cook them whole without cutting, the skin holds in the juices and prevents the tomatoes from becoming mushy- which would happen if you cook sliced regular tomatoes.
- Puff pastry or pie crust
- Butter
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
- Herbes de Provence
- Garlic
- Mustard
- Basil
DIRECTIONS
- Preheat the oven at 180°C.
- Wash tomatoes.
- Mince garlic.
- In a large pan pre-heated on medium, add the oil then melt the butter.
- Place the tomatoes and garlic in the pan and cook for 10 minutes (without lid).
- In the meantime, butter the tart mold, roll out the dough and place it into the mold.
- Use a fork to prick holes at the bottom of the dough.
- Add a piece of parchment paper, then pour in pie weights or dried beans.
- Place the dough in the freezer for 5 minutes, then place in the oven and bake for 20 minutes or until golden.
- Flip the tomatoes and cook for another 5 minutes.
- Add the balsamic vinegar, salt and pepper to taste, along with the herbs de Provence, and cook for another 2 minutes.
- Remove from heat and set aside.
- Slice basil leaves into ribbons.
- Take the tart out the oven, remove the weights/beans and parchment paper.
- With a spoon or brush, spread mustard on the bottom of the tart crust
- Place the tomatoes into the tart and garnish with basil.
Tarte aux tomates • French tomato tart
Course: MainCuisine: FrenchDifficulty: Easy2
servings5
minutes40
minutes45
minutesKeep the screen of your device on
Ingredients
750 g 750 cherry tomatoes (see Notes)
1 1 puff pastry or pie crust
20 g 20 butter
1 tbsp 1 olive oil
2 tbsp 2 balsamic vinegar
Salt (to taste)
Pepper (to taste)
1 tsp 1 herbes de Provence
1 1 garlic clove
1 tbsp 1 mustard
Basil (for garnish)
Directions
- Preheat the oven at 180°C.
- Wash tomatoes.
- Mince garlic.
- In a large pan pre-heated on medium, add the oil then melt the butter.
- Place the tomatoes and garlic in the pan and cook for 10 minutes (without lid).
- In the meantime, butter the tart mold, roll out the dough and place it into the mold.
- Use a fork to prick holes at the bottom of the dough.
- Add a piece of parchment paper, then pour in pie weights or dried beans.
- Place the dough in the freezer for 5 minutes, then place in the oven and bake for 20 minutes or until golden.
- Flip the tomatoes and cook for another 5 minutes.
- Add the balsamic vinegar, salt and pepper to taste, along with the herbs de Provence, and cook for another 2 minutes.
- Remove from heat and set aside.
- Slice basil leaves into ribbons.
- Take the tart out the oven, remove the weights/beans and parchment paper.
- With a spoon or brush, spread mustard on the bottom of the tart crust
- Place the tomatoes into the tart and garnish with basil.
Notes
- Tomatoes: cherry tomatoes work best for this recipe because when we cook them whole without cutting, the skin holds in the juices and prevents the tomatoes from becoming mushy- which would happen if you cook sliced regular tomatoes.
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