adventures in tomatoes: warm tomato tart

photographic feats of brillance

the actual name of this tart is a “warm tomato, mustard and gruyére tart” but all of that wouldn’t fit neatly into the title of the post. yes.

there isn’t a lot to say about the preparation other than it was amazingly quick and easy. the most strenuous work was walking out into the garden to pick a pepper and tomatoes.

the "yeah, you're jealous" shot

last week while weeding and tending the garden i noticed a very green tomato had fallen off the vine. it had been sitting in the window sill for a few days, staying very green when housemate sliced part of it up for a sandwich. after testing a sliver of the still very green tomato i decided to decorate the very top of the tart with a little pyramid of green tomato. this was a good choice.

warm tomato, mustard  & gruyére tart (

1 red pepper sliced
1 onion, peeled, halved and sliced into 1/2 moons
olive oil
2T dijon mustard [i used more than that…]
100g gruyére, grated
4-5 vine tomatoes, thinly sliced [or if you have massive heirlooms like i do, just the one will do]
a handful of black pitted olives, halved
small handful basil leaves

200 g flour (~1 cup)
100 g butter (~1/2 cup)
50 g grana padano, finely grated (rapasan or parmasan also works just fine.)
1 egg

1. to make the pastry, whizz the flour and butter in a food processor until it resembles breadcrumbs. stir in the grana padano, then the egg and bring together to make a dough. wrap in clingflim and chill for 20 minutes.

2. to make the filling cook the peppers and onion in 1 T olive oil until very soft, about 15 minutes. then season (salt and pepper)

3. heat the oven to 190C. roll out the pastry to 20p thickness (about as thick as a nickle). line a shallow tart tin (i used a spring form as that is the closest thing we have…) with the pastry and fill with baking parchment and beans and blind bake for 10 minutes. take out the paper and bake for another 5 minutes.

4. allow to cool a little, then spread base with the dijon and sprinkle over the gruyére. top with the pepper/onion mix, then a layer of tomato slices and the olives. season really well and put back into the oven for 15-20 minutes until the tomatoes are tender and the pastry is cooked through and crisp. scatter over basil before serving.


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