Tomato Tarts Recipe
A vegetarian Continental recipe with all purpose flour (maida), all purpose flour (maida) - for dusting, salted butter - cut into cubes and chilled. Ready in 1h 5m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
21 steps- 1
To begin making the Tomato Tarts recipe, mix the flour and paprika
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon)/2 paprika powder(1 teaspoon) - 2
Add the chilled butter, using your fingertips rub it into the flour till it resembles coarse bread crumbs
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon)salted butter - cut into cubes and chilled(200 grams)chilled water - (you may not require all of it)(1/2 cup) - 3
Add water, a couple of tablespoons at a time, just until the dough comes together to form a ball (you can also use a food processor for this, I prefer to do it by hand)
chilled water - (you may not require all of it)(1/2 cup) - 4
Don’t knead the dough too much; just work it till it holds together
- 5
Flatten the pastry into a disk; wrap in cling film and stick it in the fridge to chill for 30 minutes (more if the dough has not firmed up)
salted butter - cut into cubes and chilled(200 grams) - 6
To check if the dough is ready, press it lightly with your fingertips, it should leave an imprint but shouldn’t sink into the dough easily
salted butter - cut into cubes and chilled(200 grams) - 7
Take the pastry out of the fridge and on a lightly floured surface knead just a little to bring it together
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon) - 8
Roll out the dough on a lightly floured surface roughly 3 mm thickness
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon) - 9
Carefully lift the rolled out pastry and gently press it into the bottom and up the sides of the tart tin
salted butter - cut into cubes and chilled(200 grams) - 10
Trim the edges and patch any cracks with the remaining dough
- 11
Place the crust in the fridge to chill for 15 minutes
- 12
This dough will easily make two 8 inch tarts; I used moulds with a removable bottom
- 13
Preheat the oven to 200C
- 14
Using a fork, prick all over the bottom of the crust, then place baking paper on top of the crust and fill it with baking weights or beans or rice (to prevent the crust from rising)
- 15
Bake in the oven for 15 minutes
- 16
Take it out of the oven and remove the baking paper and beans
- 17
Thinly slice the tomatoes (cherry tomatoes and grape tomatoes can be added whole)
cherry tomatoes - or heirloom tomatoes(4) - 18
Arrange the slices in the tart shells sprinkle the thyme and add crumbled goat cheese
goat cheese(1/3 cup)dried thyme leaves - (optional)(1/2 teaspoon) - 19
Bake again for 10 to 15 minutes till the tomatoes have softened
cherry tomatoes - or heirloom tomatoes(4) - 20
Top with mustard greens and serve
mustard greens - (optional)(1/4 cup) - 21
Serve Tomato Tarts along with Smoked Tofu and Grilled Vegetable Salad for a delicious weekend lunch or dinner
Rate this recipe
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Tomato Tarts Recipe
A vegetarian Continental recipe with all purpose flour (maida), all purpose flour (maida) - for dusting, salted butter - cut into cubes and chilled. Ready in 1h 5m, serves 4.
Curated byLucas Dubois🇫🇷
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Directions
21 steps- 1
To begin making the Tomato Tarts recipe, mix the flour and paprika
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon)/2 paprika powder(1 teaspoon) - 2
Add the chilled butter, using your fingertips rub it into the flour till it resembles coarse bread crumbs
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon)salted butter - cut into cubes and chilled(200 grams)chilled water - (you may not require all of it)(1/2 cup) - 3
Add water, a couple of tablespoons at a time, just until the dough comes together to form a ball (you can also use a food processor for this, I prefer to do it by hand)
chilled water - (you may not require all of it)(1/2 cup) - 4
Don’t knead the dough too much; just work it till it holds together
- 5
Flatten the pastry into a disk; wrap in cling film and stick it in the fridge to chill for 30 minutes (more if the dough has not firmed up)
salted butter - cut into cubes and chilled(200 grams) - 6
To check if the dough is ready, press it lightly with your fingertips, it should leave an imprint but shouldn’t sink into the dough easily
salted butter - cut into cubes and chilled(200 grams) - 7
Take the pastry out of the fridge and on a lightly floured surface knead just a little to bring it together
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon) - 8
Roll out the dough on a lightly floured surface roughly 3 mm thickness
all purpose flour (maida)(400 grams)all purpose flour (maida) - for dusting(1 teaspoon) - 9
Carefully lift the rolled out pastry and gently press it into the bottom and up the sides of the tart tin
salted butter - cut into cubes and chilled(200 grams) - 10
Trim the edges and patch any cracks with the remaining dough
- 11
Place the crust in the fridge to chill for 15 minutes
- 12
This dough will easily make two 8 inch tarts; I used moulds with a removable bottom
- 13
Preheat the oven to 200C
- 14
Using a fork, prick all over the bottom of the crust, then place baking paper on top of the crust and fill it with baking weights or beans or rice (to prevent the crust from rising)
- 15
Bake in the oven for 15 minutes
- 16
Take it out of the oven and remove the baking paper and beans
- 17
Thinly slice the tomatoes (cherry tomatoes and grape tomatoes can be added whole)
cherry tomatoes - or heirloom tomatoes(4) - 18
Arrange the slices in the tart shells sprinkle the thyme and add crumbled goat cheese
goat cheese(1/3 cup)dried thyme leaves - (optional)(1/2 teaspoon) - 19
Bake again for 10 to 15 minutes till the tomatoes have softened
cherry tomatoes - or heirloom tomatoes(4) - 20
Top with mustard greens and serve
mustard greens - (optional)(1/4 cup) - 21
Serve Tomato Tarts along with Smoked Tofu and Grilled Vegetable Salad for a delicious weekend lunch or dinner
Rate this recipe
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