This recipe for a tomato tart is an easy tart recipe to make and makes a great starter. This uses baby tomatoes and Dijon mustard.
Ingredients – Serves 4 | Cooking time 45 mins
- 200g shortcrust pastry
- 2 tablespoons double cream
- 1½ tablespoons Dijon mustard
- Approx 16 baby tomatoes
- 12 thyme sprigs
- 2 shallots
- 2 teaspoons caster sugar
- Olive oil
- Sea salt / pepper
Mise en place
- Wash the thyme sprigs and pat them dry on a cloth.
- Make the shortcrust pastry and allow it to rest in the fridge for at least 30 minutes.
- Lightly grease four 3½ inch (10cm) loose-bottomed individual tart cases.
- Roll out the pastry and line each tart case. Place the cases onto a baking tray.
- Finely dice the shallots.
- Drizzle a little olive oil into a small frying pan. Heat gently, add the shallots and sweat without colour for about 5 minutes. Remove from the pan and drain on kitchen paper to remove any excess oil.
- Blanch the tomatoes, skin and finely slice.
- Mix the cream and mustard in a bowl and add the shallots. Strip 8 of the thyme sprigs from their stalks and add to the bowl. Mix well.
- Pre-heat the oven to 190°C (Gas Mark 5).
- Spoon the cream and mustard mixture into the tart cases and spread evenly.
- Neatly arrange the sliced tomatoes on top of each tart case. Season with a little sea salt and black pepper.
- Place in the pre-heated oven and bake for around 30 minutes.
- Remove the tomato tarts from the oven and allow to cool slightly. Carefully remove the tart cases.
- Sprinkle a little caster sugar over each tomato tart and heat the grill to very hot.
- Place the tomato tarts under the grill for a few moments to caramelise the sugar. Or, if you have a blow torch, give them a quick blast with that.
- Serve the tomato tarts warm on a warmed plate. Drizzle a little olive oil over each tomato tart and plate and garnish with the remaining thyme springs and any remaining baby tomatoes. Add a light dusting of freshly milled black pepper over the plate.