This summer, revisit your classics with tomato tart

Which tomato varieties should you choose for pie?

The tragedy of tomato tart? A dough soaked with water. To avoid this, you must first choose the right varieties. Not very juicy, but fleshy, elongated tomatoes like Cornues des Andes, Roma and San Marzano IGP are all designated. As a precaution, cut them into slices and let them drain on absorbent paper with a little salt. Remember to wipe them to remove excess salt before placing them on the dough.
And if you don’t want to bother cutting them into slices, choose cherry tomatoes or pigeon heart tomatoes which you can place directly on the dough.

Shortcrust pastry VS puff pastry

Whether it’s for a tarte tatin or a summer vegetable tart, choosing the pastry is always a difficult task. Should you prefer the crispiness of shortcrust pastry, or give in to the deliciousness of puff pastry? While the answer depends heavily on your tastes, shortcrust pastry is still more suited to the recipe, since it will absorb less water. If necessary, you can even pre-cook it or brush it with egg white to ensure it’s waterproof.
However, if you absolutely want to use puff pastry, it is still possible. The trick to avoid getting a soggy pastry is to use small whole tomatoes or to assemble the tart upside down, tatin style.

Tomato Pie Recipe

Preparation: 15 mins
Cooking: 30 mins

For 4 people

• 1 shortcrust pastry or puff pastry
• 8 Roma tomatoes
• 3 tbsp mustard
• 1 good pinch of herbes de Provence or oregano
• olive oil
• flower of salt

Roll out the dough, transfer it to a pie dish, then prick it with a fork.
Using a brush, brush the bottom with mustard.
Wash and cut the tomatoes into 5 mm thick slices and arrange them on the dough.
Bake for 20 to 30 minutes at 180°C.
When removed from the oven, sprinkle with Provencal herbs and fleur de sel. Drizzle with a little olive oil.
Serve warm or cold with a rocket salad.

Some variations to change from the traditional tomato tart

With cheese, tuna, with or without mustard… It’s impossible to get bored with a tomato tart, because it can be made in a thousand ways.

Tomato Tatin Tart

As explained above, you can assemble your tomato tart upside down, to avoid the humidity problem. Apart from that, it is also a way to obtain almost candied or caramelized tomatoes, if you play the tarte tatin card to the full by adding sugar and balsamic vinegar.

Sweet Tomato Pie

Original and impressive, the tomato tart is a summer dessert. The method: choose green zebra tomatoes, sweet, with a hint of acidity. Then place them on a sweet pie crust, sprinkle with sugar, then bake. Of course, the recipe can be enhanced with almonds or tomato jam.
And if you’re a little hesitant about trying a tomato pastry, try pairing it with other seasonal fruits like strawberries or peaches.

Want to discover other recipes? Let yourself be carried away by our selection of 12 summer tomato tarts.