Tomato Tart Recipe

5 from 17 votes

Tomato Tart is for dinner on Sweet Caramel Sunday! With flaky crispy pastry, wholegrain mustard and heirloom tomatoes this tart is a hit!

Prep Time10

Cook Time20

Total Time30

Course: pastry tart, savoury tart, tomato tart

Cuisine: Australian, International

Keyword: tart, tart recipe, tomato tart

Servings:

Calories: 777kcal

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!!