Uploaded February 2017 | Updated September 2026, 13 minutes ago
Try out this easy Colorful Tomato Tart to do something out of all these beautiful varieties of tomato.
This provencal tart is totally worth a try: it enhances the taste of tomato by only roasting it lightly without adding too many ingredients.
You can definitely taste the differences between the fruity Yellow Ananas Tomato, the deep Black one, the apple-like Green Zebra or the sweet cherry tomatoes.
To bake this tart, all you have to do is set a pastry in the form (we like better puff pastry as it makes everything lighter, but you can also use a regular short crust pastry), makes some holes in it with a fork to prevent from puffing too much and add the old style mustard. It sounds unusual but it pairs heavenly with the tomatoes!
Add some grated cheese (we went for emmental), as well as herbes de Provence.
This first layer under the tomatoes will prevent the pastry to soak all the tomato juice and not get crusty.
Last step: just cut all your tomatoes, place them harmoniously on top of your tart, sprinkle some salt and pepper and put in the oven for approx. 30/40 minutes at 180 Celsius...
It's so simple and so delicious in summer!
Try out this easy Colorful Tomato Tart to do something out of all these beautiful varieties of tomato.
This provencal tart is totally worth a try: it enhances the taste of tomato by only roasting it lightly without adding too many ingredients.
You can definitely taste the differences between the fruity Yellow Ananas Tomato, the deep Black one, the apple-like Green Zebra or the sweet cherry tomatoes.
To bake this tart, all you have to do is set a pastry in the form (we like better puff pastry as it makes everything lighter, but you can also use a regular short crust pastry), makes some holes in it with a fork to prevent from puffing too much and add the old style mustard. It sounds unusual but it pairs heavenly with the tomatoes!
Add some grated cheese (we went for emmental), as well as herbes de Provence.
This first layer under the tomatoes will prevent the pastry to soak all the tomato juice and not get crusty.
Last step: just cut all your tomatoes, place them harmoniously on top of your tart, sprinkle some salt and pepper and put in the oven for approx. 30/40 minutes at 180 Celsius...
It's so simple and so delicious in summer!
