September 2026 – Myfrenchkitchen

A simple tomato tart is a big favorite in our home in summer and beginning of fall when the tomatoes are still plentifull. Add basil, pesto and burrata, a green salad on the side and you have a full delicious meal. No, this tart is not delicious, it is divine….

You can quickly make your own pastry or buy ready made pastry like I did here with puff pastry. I don’t make puff pastry, I buy it. The link above links to a rustic pumpkin tart with my homemade pastry if you want to make it.

Recipe:

1 puff pastry roll (I used a rectangle pastry)
Heirloom tomatoes of your choice
Grated parmesan cheese
Fresh basil
1 burrata
Salt and pepper
Basil pesto (recipe here)

Preheat the oven to 210 degrees C.
Unroll the puff pastry on its own paper onto a baking sheet.
Fold the sides into a roll. ( See image down below)
Prick the pastry base with a fork and cover with a layer of finely grated parmesan cheese.
Keep in the fridge.
Cut the tomatoes in slices and drain on kitchen towel to preent your tart from going soggy.
Take the pastry from the fridge and arrange the tomato slices on the base.
Sprinkle cut fresh basil over the tomatoes and bake in the oven for 20 minutes until the pastry is golden brown.
Remove from the oven, let it cool slightly, and serve on a wooden board.
Serve with some basil pesto, some freh basil and a burrata in the middle of the tart.
Cut the tart into four large slices with a pizza cutter and serve while warm with a green salad.

Serves 2 – 4 people for a heart lunch.

Pinch of salt:

Use heirloom tomatoes and add a few cherry tomatoes for variety.
Use only cherry tomatoes.
Saute some red onions in olive, let cool and spread on top of the parmesan cheese before layering the tomatoes on .
Cut some spring onions on top of the tomatoes with the basil.
Drizzle a little honey over the tomatoes before baking.
sprinkle with feta before baking and omit the burrata.
Drizzle with some concentrated balsamic vinegar just before serving.