Tomato Tart
Tomato Tart is one of those easy dishes that can be made even easier by using a shop bought shortcrust pastry. I make my own pastry with a shortcrust recipe from Stephanie Alexander's book The Cook's Companion. For the filling use quality ingredients like the best cherry tomatoes you can find, Maille mustard, good olive oil, Maldon salt, and freshly ground pepper.
It was only after I put the tart in the oven, I googled tomato tarts to see how long they should be cooked, when I discovered most recipes blind bake the pastry shell before adding the topping. I didn't and the tart was perfectly okay.
Filling
2 punnets of cherry tomatoes, cut into halves
1 tablespoon Dijon mustard
Olive oil
Flaked salt and freshly ground pepper
Pastry
240 grams plain flour
pinch of salt
180 grams unsalted butter
3 tablespoons water
Sift flour and salt onto the work bench
Chop butter into small cubes and rub into flour
Make a well in the centre of the flour and add water
Use a pastry scraper to blend ingredients into rough lumps
Gather together to form into a ball, dust with flour, flatten to a disc and wrap in cling film
Place in fridge about 20 minutes
Remove pastry from fridge, roll out and line tart pan with a removable base
Spread mustard over base of pastry
Top with halved cherry tomatoes
Sprinkle with salt and pepper and drizzle with a little olive oil
Bake at 200 degrees about 30 minutes or until pastry is browned and tomatoes have caramlised.
I love the idea of adding mustard to the tomatoes, Barbara. This looks so good!
Posted by: Patricia Scarpin | June 12, 2008 at 10:43 PM
Looks delicious to me :)
Posted by: chrisb | June 12, 2008 at 11:09 PM
What an absolutely beautiful tart! It's just gorgeous!
Posted by: noble pig | June 13, 2008 at 02:00 AM
Gorgeous tart! It looks like something that's very popular in the southern US.
Posted by: Lydia (The Perfect Pantry) | June 13, 2008 at 07:19 AM
looks so good!
Posted by: kat | June 13, 2008 at 11:50 PM
How I love a fresh tomato tart in the summertime. It's somehow both homey and elegant at the same time.
Posted by: Susan from Food Blogga | June 14, 2008 at 10:34 AM
Thank you everyone. The mustard really adds to the taste.
Posted by: barbara | June 16, 2008 at 01:03 PM
This tart is beautiful! I love the picture of the unbaked tart with the all the raw tomatoes facing up.
Posted by: Clumbsy Cookie | June 18, 2008 at 09:49 AM
that looks healthy, Barb!
Posted by: arfi | June 19, 2008 at 10:45 AM
Yum! I love your blog. I am going to try the tomato tart with spicy black bean soup and a baby spinach salad on the side. It should be a good blend of taste and colors.
Keep those recipe coming!
Posted by: Françoise | June 22, 2008 at 09:48 AM
Your tomato tart looks delightful. I love the beauty in food and that picture is beautiful.
Sharona May
Posted by: Sharona May | June 24, 2008 at 02:09 AM
this looks delish! great one to note since i'm into vegetarian food now!
Posted by: cyn | June 30, 2008 at 08:52 PM