Tomato Tart
This savory tomato tart recipe combines the sweetness of ripe tomatoes with a tangy soft cheese and Dijon mustard spread, all encased in a buttery puff pastry crust. Topped with grated Parmesan and optional anchovies or olives, this tart bakes to golden perfection, creating a delightful meal or appetizer for any occasion.
— Constant Cookbook
Ingredients
- 4 tbsp soft cheese
- 1 tsp Dijon mustard
- 8 ripe tomatoes
- 375g puff pastry
- flour , for rolling out
- anchovies or olives to decorate, if you like
- chunk Parmesan
Instructions
- Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
- Cut the tomatoes into thick slices.
- Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet
- Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 508 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.37 milligram of sodium
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