Tiffany Eslick shares her delightful Tomato Tart recipe with us, perfect for those days when you’re craving a light yet scrumptious meal. Bursting with fresh flavours, this tart is an ideal dish to prepare during the warmer months when tomatoes are at their peak, and you’re looking for a delicious meal to enjoy in the sunshine.
This recipe is incredibly easy to make; Tiffany recommends using store-bought puff pastry to simplify the preparation process. With a mouthwatering combination of basil pesto, aged Parmesan, Gruyere, and vibrant heirloom tomatoes, this tart is not only effortless to create but also a surefire crowd-pleaser. Drizzled with organic extra-virgin olive oil and seasoned with sea salt and freshly ground black pepper, it’s a beautiful way to showcase summer’s bounty.
Garnished with pitted black olives and fresh basil leaves, this Tomato Tart is best served warm but is also enjoyable as a cold snack if you happen to have any leftovers. Give this recipe a try for your next brunch, picnic, or family gathering, and let Tiffany’s Tomato Tart become a new favourite in your kitchen.
Basic Ingredients for Tomato Tart
Puff Pastry: Store-bought puff pastry serves as a convenient and time-saving base, providing a light and flaky crust to hold the tart’s flavorful ingredients.
Basil Pesto: Adds a touch of freshness and herbaceousness, enhancing the overall taste of the tart and pairing perfectly with the tomatoes.
Aged Parmesan and Gruyere: These two types of cheese bring a rich, savoury, and slightly nutty taste to the tart, adding depth to its flavour profile.
Heirloom Tomatoes: These tomatoes, available in various colours and sizes, offer a vibrant appearance and a natural sweetness that complements the other ingredients.
Organic Extra-virgin Olive Oil: Drizzled on top, it imparts a fruity and slightly peppery flavour, enhancing the taste and texture of the tart.
Sea Salt and Freshly Ground Black Pepper: These seasonings heighten the flavours of the tart and bring all the ingredients together.
Black Olives (Garnish): Pitted black olives add a briny and salty contrast, further enriching the dish’s taste.
Fresh Basil Leaves (Garnish): These leaves provide a final touch of freshness and a pop of colour, tying the dish together visually and taste-wise.
Puff Pastry: You can use homemade or store-bought savoury pie crust
Basil Pesto: Try using sun-dried tomato pesto or roasted red pepper pesto for a different flavour profile.
Cheese: Swap Parmesan and Gruyere for other hard cheeses like Asiago or Comté.
Tomatoes: If heirloom tomatoes are not available, use any ripe and flavorful variety of tomatoes, such as cherry or plum tomatoes.
Garnishes: Experiment with other garnishes like capers, pine nuts, or a balsamic glaze for added taste and texture.
Preparation Tips for Tomato Tart
- Ensure your puff pastry is cold but pliable before using it. If it’s too warm, it might become difficult to handle and won’t puff up as well during baking.
- Pat the tomato slices dry with a paper towel before placing them on the tart to prevent excess moisture from making the crust soggy.
Serving Tips for Tomato Tart
- Serve the tart with a simple side salad for a complete, light meal.
- Pair it with a crisp white wine or a refreshing rosé to complement the flavours.
- Offer this tart as part of a brunch or lunch spread alongside other savoury dishes like quiche, frittata, or grilled vegetables.
- Store any leftover tomato tart in an airtight container in the refrigerator for up to 2-3 days.
- To reheat, place the tart on a baking sheet and warm in a preheated oven at 200°C for about 10 minutes or until heated through and the crust is crisp. You can also reheat individual slices in a toaster oven or microwave, although the crust may not be as crisp when using a microwave.
- 1 roll store-bought puff pastry the one that works best is the roll from Spinneys or Carrefour , – French brand with blueberries on the front – should be for dessert but puffs the best)
- Basil pesto
- 125 g 24-36-monthaged Parmesan, grated
- 125 g Gruyere, grated
- Heritage/heirloom tomatoes , all red, or mix of red, yellow and orange – various sizes can work
- Organic extra-virgin olive oil
- Sea salt, to season
- Freshly ground black pepper, to season
- Black olives, pitted
- Fresh basil leaves
- Preheat the oven to 200 degrees Celsius. Butter a flan/quiche tin. Layout the puff pastry and crimp the edges. Spread the pesto evenly over the base. Add the grated cheese. Thinly slice the tomatoes, then place them over the cheese in a circular pattern. Drizzle over the olive oil and season with salt and pepper.
- Bake in the oven for 20 minutes.
- Garnish with the pitted olives and a sprinkle of basil. Serve warm. If there's any leftover, it is great as a cold snack.