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    Accueil » Recipes » Main course » Savory tarts and pies

    Classic French tomato tart (the best)

    Publié le : Jun 20, 2024 · Modifié le : Jun 20, 2024 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    This French tomato tart really is the best, with its crisp puff pastry, delicious basil pesto and perfectly baked tomatoes, it's an easy, family-friendly recipe that's ready in no time! Cheap, vegetarian and beautifully colored, it'll definitely bring sunshine on your table.

    Multicolored tomato tart with a large burrata in the middle and several fresh basil leaves.

    💙Why you'll love it

    • Quick & easy - it's a cinch to make and ready in no time, which is really handy when you don't want to spend hours in the kitchen during summer!
    • Cheap - you only need a few ingredients to make this tart, which makes it a pretty economical recipe!
    • I give you so many tips - we've been making this tart for years in my family, and we love it so much. As a result, my Mum has managed to perfect a whole bunch of tricks, that make it the best recipe ever!
    Table des matières
    • 💙Why you'll love it
    • 🥧Other delicious tarts
    • 🍅Notes on ingredients
    • ✨How to make the best tomato tart?
    • 👩🏻‍🍳Chef's tips
    • 💡Frequently Asked Questions
    • ❄️Storage
    • 🍅For tomato lovers
    • 📖 Recette

    🥧Other delicious tarts

    French zucchini tart Tatin

    French zucchini tart Tatin

    Large cheesecake, summer-style tart

    Large cheesecake, summer-style tart

    Eggplant tart

    Eggplant tart

    🍅Notes on ingredients

    You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious classic French tart.

    • Puff pastry - I prefer it because it's nice and crispy, but you can replace it with shortcrust pastry if you prefer.
    • Basil pesto - some recipes use mustard on the tart base, but I personally prefer pesto. You can adapt according to your taste.
    • Burrata, which you can replace with feta, goat cheese, Gorgonzola, mozzarella or whatever cheese you like!
    Multicolored slice of tomato tart on parchment paper, with a large burrata in the middle and lots of fresh basil leaves.

    ✨How to make the best tomato tart?

    Recipe details and quantities are in the recipe card below.

    • Preheat your oven to 355°F/180°C. Cut the tomatoes into thin strips (remove the cores), place in a large bowl with the olive oil and sea salt, and leave to marinate for 30 minutes at room temperature.
    • Place your puff pastry in a tart tin and prick it with a fork. Place in the oven for 10 minutes, until the pastry is lightly golden brown.
    Sliced tomatoes in a large white bowl, with olive oil and sea salt.
    Puff pastry in a black tart tin, with small fork holes.
    Puff pastry after baking, in a black tart tin.
    • Put the tomato slices in a colander and drain well - this is very important to avoid soaking the puff pastry.
    • Cut the red onion into thin strips. Spread the basil pesto generously over the tart base.
    Basil pesto spread on puff pastry.
    Slices of tomato in a colander.
    • Then add tomato slices and red onion slices, and bake for 30-40 minutes (depending on the thickness of your tomato slices).
    • Once out of the oven, grate a few lemon zests, add the burrata and fresh basil leaves, and enjoy 🙂
    Slices of tomato added to puff pastry, with a few slices of red onion.
    Burrata added to tomato tart, with a few fresh basil leaves and a drizzle of olive oil.

    👩🏻‍🍳Chef's tips

    1. Use a knife to remove the hearts from your tomatoes - they're a bit hard and not very pleasant to eat.
    2. Don't neglect the tomatoes' "marinating" time - this will give them even more flavor, and is the little extra "something" that will really make a difference!
    3. Drain them well - this is a crucial step to avoid soaking the dough, which would no longer be crisp…
    4. Pre-bake your pastry - prick it with a fork so that it doesn't puff up too much when baked, and then pre-bake it. It's the only way to get a really crispy pastry!
    Multicolored tomato tart on parchment paper, with a large burrata in the middle and lots of fresh basil leaves.

    💡Frequently Asked Questions

    Can I prepare it in advance?

    I advise you to prepare it at the last minute - it's best when it's just out of the oven!

    What to serve it with?

    A salad (such as green salad, cucumber salad or arugula and Parmesan salad), a soup (Gaspacho, zucchini & goat's cheese velouté), vegetables (French ratatouille, for example) or fresh bread (focaccia, Ciabatta).

    ❄️Storage

    • Store - let the tart cool completely at room temperature before covering with cling film and placing in an airtight container in the fridge for up to 3 days.
    • Reheat - preheat the oven to 320°F/160°C and place the tart on an oven tray lined with parchment paper. Reheat for 10-15 minutes, until hot and crisp.

    🍅For tomato lovers

    • Cherry tomato French tart tatin
    • Baked stuffed tomatoes (with chicken)
    • Easy shakshuka (without bell peppers)

    If you make this French tomato tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Tarte à la tomate multicolore sur du papier cuisson, avec une grande burrata au milieu et de nombreuses feuilles de basilic frais.
    Pas encore de vote

    Classic French tomato tart (the best)

    This French tomato tart really is the best, with its crisp puff pastry, delicious basil pesto and perfectly baked tomatoes, it's an easy, family-friendly recipe that's ready in no time! Cheap, vegetarian and beautifully colored, it'll definitely bring sunshine on your table.
    Servings 6 servings
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Resting time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins

    Ingredients

    • 1 puff pastry
    • 5 tablespoons basil Pesto
    • 24 oz tomatoes
    • 2 tablespoons olive oil
    • ½ teaspoon sea salt
    • ¼ red onion
    • 1 lemon organic
    • 9 oz burrata cheese
    • fresh basil leaves
    Metric - US Customary

    Instructions

    • Preheat your oven to 355°F/180°C. Cut the tomatoes into thin strips (remove the cores), place in a large bowl with the olive oil and sea salt, and leave to marinate for 30 minutes at room temperature.
    • Place your puff pastry in a tart tin and prick it with a fork. Place in the oven for 10 minutes, until the pastry is lightly golden brown.
    • Put the tomato slices in a colander and drain well - this is very important to avoid soaking the puff pastry.
    • Cut the red onion into thin strips. Spread the basil pesto generously over the tart base. Then add tomato slices and red onion slices, and bake for 30-40 minutes (depending on the thickness of your tomato slices).
    • Once out of the oven, grate a few lemon zests, add the burrata and fresh basil leaves, and enjoy 🙂

    Notes

    • Store - let the tart cool completely at room temperature before covering with cling film and placing in an airtight container in the fridge for up to 3 days.
    • Reheat - preheat the oven to 320°F/160°C and place the tart on an oven tray lined with parchment paper. Reheat for 10-15 minutes, until hot and crisp.
    Author: Marie Compain
    Calories: 360kcal
    Course: Savory tart
    Keyword: delicious, easy
    Régime: Vegetarian

    Nutrition

    Serving: 1serving | Calories: 360kcal | Carbohydrates: 24g | Protein: 11g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 182mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1292IU | Vitamin C: 19mg | Calcium: 242mg | Iron: 1mg

    More Savory tarts and pies

    • Leek tarte tatin on a plate with burrata stuffed with pistachio pesto and Parma ham.
      French leek tart tatin
    • French tart tatin with caramelized shallots in a yellow and white dish, with a large burrata cheese on top.
      French shallot tart tatin
    • Green and yellow zucchini spiral tart with pieces of burrata.
      Spiral zucchini tart
    • Eggplant tatin on a plate with basil leaves, half a lime and a napkin.
      French eggplant tarte Tatin

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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