Roast Tomato Tart

Roast Tomato Tart

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Tarte Paysanne has a rich, sunny flavor. Make it with the best tomatoes you can find.
Servings: 6
Calories: 330


  • 7 oz flour
  • 2 1/2 oz butter cut into small pieces
  • 1 oz lard cut into small pieces
  • 1 egg beaten

for the filling:

  • 3 tbsp thick double cream or creme fraiche
  • 3 tbsp Dijon mustard
  • 10 - 12 large tomatoes cored, peeled and sliced
  • sea salt
  • freshly ground black pepper
  • 4 sprigs of fresh thyme
  • olive oil for drizzling


  • To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes.
  • Heat the oven to 190°C/gas 5.
  • Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the case, season, and scatter thyme leaves — stripped from the stalks — over the top.
  • Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
Calories: 330 kcal
Carbohydrates: 44 g
Protein: 9 g
Fat: 15g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 207 mg
Potassium: 1147 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 4476 IU
Vitamin C: 65 mg
Calcium: 80 mg
Iron: 3 mg
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