Simple Tomato Tart
Simple Tomato Tart
Easy tomato tart made with puff pastry and ripe tomatoes. A simple, savoury recipe that is fresh, nourishing and full of flavour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serves: 6
- Skill Level: easy
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Ingredients
- 1 × 375g pack Carême All Butter Puff Pastry, defrosted
- 3–4 large heirloom tomatoes
- 1 tbsp Dijon mustard
- ½ cup breadcrumbs
- Fresh thyme leaves or fresh oregano
- 1 egg, beaten (for egg wash)
- Stracciatella or burrata, to serve
- Fresh basil, to serve
Method
- Slice the tomatoes into ½ cm rounds. Lay them onto a sheet of kitchen paper, then place another sheet on top. Gently press to absorb excess moisture.
- Preheat oven to 200°C fan-forced. Line a baking tray with baking paper. Unroll the pastry and place it onto the tray. Score a 2–3cm border around the edges (take care not to cut through). Spread the Dijon mustard evenly over the pastry inside the border. Sprinkle the breadcrumbs over the top.
- Arrange the tomato slices over the tart, overlapping in rows. Scatter with fresh thyme or oregano. Brush the pastry border with the beaten egg.
- Bake at 200°C for 15 minutes, then reduce the temperature to 180°C fan-forced and continue baking for 20–25 minutes, or until the pastry is golden and crisp.
- Remove from the oven and allow to cool slightly. Serve topped with dollops of stracciatella or torn burrata and finish with fresh basil.
Notes
Tip: Absorbing the tomato juices on paper towel is key, it keeps the pastry beautifully crisp.
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