Print

Tomato Tart

5 from 2 reviews

This gorgeous tomato tart is a show stopper and makes a lovely appetizer or a light meal to share with friends. Change up the cheese to your personal desire; brie, burrata, feta, goat cheese, etc. The recipe makes one large tart or two smaller tarts.

Ingredients

Units Scale

Short-crust pastry

  • 2 cups all-purpose flour
  • 3/4 cup unsalted butter, cold
  • 1 large egg
  • 12 Tablespoons of cold water
  • pinch of salt

Tomato Filling

  • Approx. 1 dozen small tomatoes, 5-6 large tomatoes (enough to overfill the tart)
  • 1/3 cup caramelized onions
  • 1/2 cup feta cheese (or cheese of your choice)
  • 12 Tablespoons of Dijon mustard
  • a handful of torn basil leaves (or a mixture of herbs)

Instructions

  1. Make your Pastry – In a food processor add flour, butter and salt. Pulse until fine crumbs form. Add egg and continue to pulse until mixture comes together. Add one tablespoon of water and pulse until the dough forms into a ball. If your pastry is still too dry, add another tablespoon of water until pastry comes together. Be careful not to add too much water or overpulse the dough! Flatten dough into a disc, cover in plastic and let the dough rest in the fridge for approx. 20-30 minutes or up to a day, until ready to use.
  2. Make your Caramelized Onions – Heat oil and butter in a pan on low heat, add onions and stir to coat onions in the fat. Add a pinch of salt. Slowly on low heat cook the onions until browned and soft. Remove from heat and set aside. 
  3. Preheat oven to 350˚F.
  4. On a prepared work surface, roll out the dough into a large circle (larger than your tart/flan dish approx. 2 inches). Gently re-roll the dough onto your rolling pin and lift the dough over your tart pan. Place the dough into your dish and press down.  Cut any dough that’s overhanging. Using a fork, prick the bottom of the pastry all over.
  5. Place a piece of foil or parchment paper over the pastry and add pie weights and bake for 20 minutes (you can use uncooked rice if you don’t have pie weights). The pastry should be partially baked. 
  6. Prep your Filling – Slice tomatoes and cheese in thick slices (the bigger the better, I also left the tops/stems on a few tomatoes for a rustic look).  Tear or cut herbs into smaller pieces, set aside.
  7. Build your Tart- Once the pastry has baked, carefully brush the entire tart with dijon mustard. Sprinkle herbs over the bottom and some of the cheese and caramelized onions. Layer tomatoes and onions over the entire surface. Top with more cheese.
  8. Bake – place the tart back in the oven for another 30 minutes or until all the tomatoes are roasted and the crust is browned.
  9. Let the tart rest for 10 minutes before removing from the dish and enjoy at room temperature.

Notes

You can also serve the tart with balsamic glaze.

Nutrition

Keywords: Tomato, Tart, Savoury, Pastry, French Tart