Eve’s Tomato Tart

by ally redmond

Here is my new favourite recipe for tomato tart. Summer food is all about fresh ingredients, quick preparation and dishes that can be shared easily. Here we eat seasonal food only, which means tomatoes are a summer ingredient, and we like to make the most of them.

I was very happy when Eve Cardi sent me this recipe. Eve contributes to MFCH Magazine, and created a series of tomato based recipes for our July edition, and also this recipe for me to use here.

In this recipe she creates a base for the tomatoes with onions sautéd in olive oil, and the tomatoes over the top. I’d never used this combination before but I’m now a convert!

Below, you’ll find the recipe for Eve’s Tomato Tart. Let me know if you make it and how you find the combination of onions and tomatoes . Happy baking !

For five other delicious summer recipes from Eve Cardi using this season’s star fruit, get you copy of our Jul/Aug 21 issue!

Serves 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Resting time: 20 minutes

Ingredients:

For the shortcut pastry:

2 cups (250 g) wheat flour

½ cup (100 g) butter (with some extra for the mold)

For the garnish:

2 red and 2 yellow onions

4 branches fresh thyme

3 tbsp powdered sugar

3 tbsp mustard

1 lb (500 g) tomatoes

Olive oil

Salt & pepper

Instructions

To make the pastry, mix the flour and butter in a bowl with your hands, adding a little lukewarm water to form a ball. Set aside for 20 minutes.

Preheat the oven to 360 °F (180 °C). Peel and finely chop the onions. Heat some olive oil in a hot pan and cook the onions with the thyme and sugar for 15 minutes. Season to taste. 

Boil the tomatoes for 1 minute, peel them, remove the stems and cool in ice water. Drain, then slice them thick.

Spread the pastry on a floured surface before transferring it to your buttered mold. Make a few holes with a fork, and spread the mustard on. Evenly distribute the onions, then cover with the tomato slices. Finish with a drizzle of olive oil, and bake in the oven for 45 minutes (the tomatoes will look wrinkled and the pastry crispy). Enjoy!

Note: enjoy cold or hot – accompanied by a salad, it makes a great addition to a picnic basket!

15 comments

Sally July 13, 2021 - 9:01 pm

This looks delicious! What size of mold (tart pan) do you suggest for this recipe. Thank you!

Reply
GL Gardener July 14, 2021 - 12:20 am

This recipe sounds wonderful. I am guessing that you used an 8 inch tart tin? Just had my first tomato from the garden with many more to come. Love garden tomatoes. Nothing can compare with a warm tomato from the garden….I will make this recipe.

Reply
Sharon Santoni July 14, 2021 - 11:17 am

I was actually cooking for a table of 14 ! So I made a tart in the baking tray of my oven, and simply guessed the quantities, but I think that these quantities would work for an 8-10″ tin .
Hope you love the tart!
Sharon

Reply
Vicky from Athens July 14, 2021 - 2:28 am

Thanks!! This will be yummy!! You have never steered me wrong with a recipe and I can’t wait to try it.

Reply
MARILYN MCCORMICK July 14, 2021 - 2:46 am

I AM SORRY, BUT I HAVE NOT RECEIVED MY MAGAZINE….I HAVE WRITTEN ONCE, AND SAID TO WAIT A BIT LONGER,,,AND STILL I HAVE RECEIVED IT. WHAT CAN YOU DO…I AM A FRANCOFILE, AND HAVE TRAVELED AND IN VARIOUS PART IF FRANCE….I HAVE TAUGHT COOKING PROFESSIONALLY . YOUR MAGAZINE HAS VERY IMPORTNT TO ME

Reply
Sharon Santoni July 14, 2021 - 11:12 am

Hi Marilyn, As we explained in our emails to you, the delays in the delivery of the magazines is due to hold ups in the postal system. Your initial copy was sent out as soon as we received your order in April. I agree that you should definitely have received it by now. We will send you a replacement copy this week. Thank you for your patience. Kindly, Sharon

Reply
Anna July 14, 2021 - 4:40 am

Bonjour, I love tomato tart, thank you so much for the recipe. I live in France, and found you through Shannon’s “The Simply Luxurious Life” blog. I would love to subscribe to your magazine. Is that possible? Merci en avance.

Reply
Sharon Santoni July 14, 2021 - 11:15 am

Hi Anna,
Yes, you are most welcome to subscribe to the magazine. Simply pop over to myfrenchcountryhomemagazine.com and click on Subscribe .

Happy reading!
Sharon

Reply
Christy M. Weisz July 14, 2021 - 6:40 am

This tomato tart is a swell recipe and I’m ready to try it. Could you advise what flavor of mustard you use? I assume not yellow sweet but is it grey poupon or ??? Regards.

Reply
SF-dre July 15, 2021 - 12:48 am

Looks wonderful. What size onions should be used?

Reply
darby callahan July 15, 2021 - 9:11 pm

I just made a similar tomato tart with tomatoes I bought this morning from the farm down the street. the house smells amazing!

Reply
hilde denys July 19, 2021 - 11:36 am

Looks delicious! I would add some cumin to the onions. For another version I would add some flaked/crumbled feta cheese and some garlic. Garlic and tomatoes are wonderful.

Reply
Lydia Langston July 22, 2021 - 1:57 pm

Served this last night to rave reviews at my house. Thank you for a great easy recipe.

Reply
Leslie Hoff July 27, 2021 - 7:06 pm

The mustard, though a questionable ingredient to me after reading the recipe, did indeed lend a lively and pleasing flavor to this dish. I’ve made it several times now, sometimes substituting sautéed diced zucchini for the onion to switch it up. Sometimes use both. I eliminate the pastry and sugar though for dietary reasons. Either way this recipe is a keeper. Thanks for sharing!

Reply
noreen July 30, 2021 - 7:56 pm

Thank you Sharon for this recipe, I love tomatoes, and I shall try my hand at this recipe as soon as our summer bounty comes in. The tomatoes we buy during winter dont have that sweet summer flavour! Do you think I can mix the dough in a food processor? Regards

Reply

Leave a Comment