Tomato tart (receipe)

This hearty tomato tart is a great way to use up any super ripe tomatoes you might still have. Served with a green salad, this is a light and super tasty lunch.


Tomato tart

A hearty and very tasty tomato tart
Course Light lunch
Cuisine seasonal
Keyword tomatoes
Prep Time 40 minutes
Cook Time 1 hour
Resting time 1 hour
Total Time 2 hours 40 minutes


For the crust

  • 230 g flour I mixed 50% of white and 50% of whole wheat flour
  • ½ tea spoon sugar I used brown sugar
  • ½ tea spoon salt I used flaky salt - if you use fine salt, you need to reduce the amount a bit
  • 100 g butter I used butter with margarine
  • 1 egg
  • cold water depending on the consistency of your dough, you will need between 1-4 table spoons

For the filling

  • 3 - 4 very ripe tomatoes heirloom tomatoes work really well here...more important than the type is that the tomatoes are really ripe
  • ½ tea spoon salt
  • 1 small garlic clove crushed
  • 30 g basil leaves
  • 2 table spoons olive oil
  • 2 table spoons mustard Dijon mustard gives you the most hearty flavour
  • 50 g grated hard cheese I used peccorino, but any hard cheese you can grate and which you like is perfect
  • freshly ground pepper


For the crust

  • Mix the flour, sugar and salt.
  • Add the butter in small pieces, include the egg and mix the dough with your hands until you have a homogenous dough. This is where you need to feel how much water you will need: the aim is to have a nice soft dough, which is not too sticky.
  • Cover your dough and let it rest in the fridge for 1h.
  • Preheat your oven to 180 degrees.
  • Once your dough is nice and cold, roll it out and place it on a baking sheet before transfering it into your pie form.
  • Bake the crust for 15-20 minutes. Once it is ready, take it out of the oven and let it cool off.

For the filling

  • Place the sliced tomatoes onto a plate and sprinkle them with salt. Set aside.
  • Mix the garlic, basil and salt with the olive oil until you get a pesto sauce.
  • Once your dough it cooled off, spread the mustard onto your crust. Next you add the grated cheese before spooning on the pesto.
  • Remove any water from the tomatoe slices and place them closely next to each other. As they will shrink during the baking, you can easily overlap them.
  • Add some olive oil and freshly ground pepper before baking your tart in the oven for 40-50 minutes.

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