Tomato Tart is quick to make and tastes delicious. Crunchy puff pastry, fresh tomatoes and a mustard paste gives this tomato tart a great flavour!
Making a simple and easy Savoury Tomato Tart
If you are after a super simple and straight forward recipe for a tomato tart that packs a punch, then this recipe if for you! I couldn’t resist sharing this recipe with you guys. The heirloom tomatoes (all pretty colours not just red) were in abundance at my local grocery store the other day and I couldn’t wait to whip this tart up and give you the recipe!
You don’t need a tart tin for this recipe, a simple flat baking tray will do the trick!
This is a recipe for lunch or a light dinner. It is vegetarian but not vegan. The combination of the mustard with the tomatoes brings flavour to the dish and you will want to make it again and again!
How to Make a Savoury Tomato Tart?
Do you have a favourite between sweet and savoury foods? Most people do, but many savoury food lovers also have a sweet tooth, so it is like the best of both worlds! This tart ticks the savoury box big time!!
Sometimes you want a quick go to recipe that won’t leave you feeling too full or heavy. But is a bit more indulgent than a salad. The fact that we are using tomatoes on the tart means that the vegetable/yum component is balanced and you won’t feel too guilty when you enjoy a piece or two for your meal!
I tested a few different ways of using the mustard in this recipe, but the simple one proved the most effective. That is, you literally spread it onto the pastry. Wholegrain mustard has such great texture and the flavour really comes through when the cooking is done and the eating is on!
It can be a little hard to spread though as it clumps together more than it does spread smoothly. Got with that though. Try and spread it evenly and thinly over the pastry but if it doesn’t spread consistently that is nothing to worry about.
How to use Puff Pastry to create Tarts?
If you follow my blog (and thank-you if you do), then you would have noticed that recently I have worked with puff pastry regularly. I tend to do that as I find that if you work with the ingredient albeit for different recipes over time then you really get a good sense of the best uses for it.
With the Vegan Peach Tartlets, I shared recently I used a marmalade syrup. For the Blueberry Lemon Curd Tart I used a blueberry syrup. The idea of the mustard is the same. There is that layer in between the pastry and the other key ingredients and it really is the trick to bringing the flavours together.
Some other ideas for pastry tarts on the blog are:
There is a vegan option for this tomato tart. You would need to get the vegan puff pastry product as well as a vegan cheese for the grated cheese.
About the recipe:
- This recipe is best served hot, fresh from the oven!
- The tart is a light meal
- You can get vegan puff pastry at the supermarket
- Heirloom tomatoes make for a prettier colourful tart!
To answer your questions:
- This recipe is not suitable for freezing
- The tomato tart is vegetarian
- You use egg to brush the pastry prior to cooking
- This is a SUPER EASY dish to pull together
It might be hard for you to share some of this tart with others! You will want to gobble it up yourself!
A super easy way to make Tomato Tart
Like all of my recipes, I like to find the stress relief in spending time creating them. Whether it is kneading dough, whipping cream, or melting chocolate, there is a certain peace that comes from working with food. For this recipe, I encourage you to sit, yes, you heard that correctly in front of your oven and watch it cook. It will be the best 20 minutes of your day, trust me!
I love watching pastry cook in the oven, there is a slow lapse in time and a very obvious reaction in the oven to the heat, it is quite therapeutic!
Tomato Tart Recipe
Tomato Tart Recipe
- 1 sheet puff pastry
- 1 egg free range
- 1 punnet heirloom tomatoes
- 1 tbsp onion flakes
- 1/4 cup grated cheese
- 1 tbsp wholegrain mustard
- 1 x shallot
Tomato Tart Recipe Method
- Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper
- Remove pastry from the oven and set one sheet aside to thaw.
- Thinly slice tomatoes
- Crack egg into a small bowl and whisk slightly
- Score a border (approximately 1 cm) around the edge of the pastry on all 4 sides
- Prick pastry inside the border several times with a fork
- Use a pastry brush to cover the pastry sheet with the egg
- Place the baking tray in the oven for 5 minutes
- Remove from the oven and spread a layer of the mustard
- Top mustard layer with tomato slices
- Sprinkle onion flakes over tomato slices
- Top with grated cheese
- Place the tray back into the oven for the final 25 minutes (slide tart off tray after 10 mins to ensure crispy pastry base)
- Garnish tart with extra mustard and thinly sliced shallot pieces
- You only prick the pastry that is inside the border
- You cover the entire sheet of pastry with the egg (both inside and outside the border)
- The technique I use to ensure the pastry is fulled cooked is to cook it on the baking tray to begin with, but to slide the tart off the tray (leave tray in the oven on a lower shelf)
- It really depends on how hungry you are in terms of how much you will eat of this tart. It does easily serve 2 but you can also cut either smaller or bigger slices depending on how loud your tummy is rumbling!!
Quick recipes are essential for busy weeknights
If you are like me, you will notice just how fast the weekends seem to come and go. I thought I would save you sometime brainstorming ideas and list a few of my favourite recipes that I am sure you will love to try.
If you know how to make time last longer, please let me know!!
I am never far from the blog, usually right here, same as you, give me a shout if there is a question about a recipe, some of them are more straightforward than others.
Here are 3 recipes, I highly recommend you try:
P.S Tonks says hi! Here he is on the back of the couch as I type, hangin out! x
I would love to connect on Pinterest and share ideas!