VegBox Recipes

Super Quick And Easy Tomato Tart

This delicious tomato tart is really quick to make and tastes great with juicy, ripe summer tomatoes.
The flavour depends on the quality of the tomatoes, so it's best left until later in the summer when the sun has fully ripened them and given them a deliciously strong flavour.


Serves 4 as a main course with potatoes & salad

6 medium tomatoes
3 tablespoons double cream
2 teaspoons wholegrain mustard
2 sun-dried tomatoes
1 tablespoon fresh thyme leaves
250g puff pastry
salt & pepper to taste


  1. Pre-heat the oven to 190 C.

  2. Roll out the pastry to about 3mm thick, to almost fill a 20 x 30 cm oven tray.

  3. Make a score around the pastry about half its depth, 2cm in from the edge, to make a "frame".

  4. Blitz the sun-dried tomato with the cream in a small blender (or chop the tomatoes finely & mix). Then stir in the mustard.

  5. Spread the cream mixture onto the pastry, staying within the score lines.

  6. Wash the tomatoes and slice them finely. Arrange in overlapping layers on the pastry, staying within the scored lines.

  7. Sprinkle with salt, if using.

  8. Sprinkle with the sage leaves.

  9. Bake at 190C for about 35 minutes, until the tomatoes are starting to brown at the edges and the pastry frame is well risen.

    Serve hot or cold. Great for picnics.


Time From Cupboard-To-Table

50 minutes

Notes & Variations on Super Quick And Easy Tomato Tart

This is also lovely with added basil leaves.

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