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    You are in: Home / Recipes / Tomato Tart Recipe
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    Tomato Tart

    Tomato Tart. Photo by Missy Wombat

    1/1 Photo of Tomato Tart

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Kendra PeloJoaquin's Note:

    Tomatoes are my favorite food. When I discovered this recipe, I had to apologize to my grandmother. My whole life, I have baked only my grandmother's pie crust. But, adding an egg yolk really changes the consistancy. This recipe is a savory Provencal tart that I found in the New York Times (9.3.03). Prep and Cook time do not include 30 Chill time.

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    Serves: 4-8



    Units: US | Metric


    1. 1
      Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
    2. 2
      If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
    3. 3
      Heat oven to 450 degrees.
    4. 4
      Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
    5. 5
      Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
    6. 6
      Bake about 10 minutes, or until it is just beginning to color.
    7. 7
      Remove and set on a rack.
    8. 8
      Turn oven to 400 degrees.
    9. 9
      Spread crust with mustard.
    10. 10
      Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
    11. 11
      Cut into slices about 1/4-inch thick and place in a single layer on crust.
    12. 12
      Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
    13. 13
      Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
    14. 14
      Serve hot or warm; this does not keep very well.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on July 21, 2008


      What a treat! We served this with grilled salmon & romaine salad. Thank you for a tasty, fresh tart.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2006


      This was really easy to make. I used less dijon and added a sprinkle of parmesan to to the top. I was in a hurry so I rolled the crust out on a pizza stone. It looked pretty rustic, but it tasted great!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2004


      Extraordinary! I made a smaller tart (5" vs. 9)as a side dish to a grilled chicken breast. I slightly modified the recipe by using a little "I Can't Believe It's Butter" instead of real butter and layered some mozarella cheese and browned onions in bottom of crust. For a bonus I topped tomatoes with a little more mozarella cheese and black olives. This was a delicious dish and I used up some of those fresh garden tomatoes. (Don't forget to squeeze the extra juice out before slicing as the recipe states.)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Tomato Tart

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.3
    Calories from Fat 228
    Total Fat 25.3 g
    Saturated Fat 15.1 g
    Cholesterol 108.2 mg
    Sodium 340.6 mg
    Total Carbohydrate 53.8 g
    Dietary Fiber 3.6 g
    Sugars 3.8 g
    Protein 8.9 g

    The following items or measurements are not included:

    herbes de provence

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