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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.
💙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
🥧Other delicious tarts
🍅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!
✨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.
- 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 🙂
👩🏻🍳Chef's tips
- Use a knife to remove the hearts from your tomatoes - they're a bit hard and not very pleasant to eat.
- 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!
- Drain them well - this is a crucial step to avoid soaking the dough, which would no longer be crisp…
- 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!
💡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!
❄️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.
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
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.
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
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.
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
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