Tomato Tart

May 11, 2026 | Recipes

Ingredients

  • 1 sheet shortcrust pastry (ready-rolled or ~3 mm thick)
  • 20 cherry tomatoes (mixed colours), sliced 5 mm
  • Salt (for drawing moisture out)
  • 2–3 tbsp olive oil
  • 15 g finely grated Parmesan
  • Goats cheese
  • 1 small garlic clove, finely diced (optional)
  • 1 egg, beaten (for pastry edge)
  • Black pepper (optional)

Method

1. Prep the tomatoes (essential for crispness)

  1. Slice tomatoes into 5 mm rounds.
  2. Place on absorbent paper.
  3. Lightly salt them to draw out water.
  4. Let sit 10–20 minutes, then pat dry.

2. Prepare the shortcrust base

  1. Preheat oven to 190°C (fan).
  2. Place the shortcrust pastry into a tart pan or on a tray.
  3. Prick the base lightly with a fork.
  4. Line with baking paper and add baking weights or rice.
  5. Blind-bake 12–15 minutes until the surface is pale golden.
  6. Remove weights and paper; bake another 5 minutes to dry the base fully.

This step prevents sogginess — vital for tomato tarts.

3. Assemble the tart

  1. Brush the blind-baked base lightly with olive oil.
  2. Arrange tomato slices neatly on the crust.
  3. Add diced garlic if using.
  4. Sprinkle 15g Parmesan over the tomatoes.
  5. Add slices of goats cheese ( optional )
  6. Season lightly with extra salt only if needed (taste a slice first).
  7. Drizzle with a little more olive oil.
  8. Brush the exposed pastry edges with egg wash.

4. Bake

  • Bake at 190°C fan for 25–35 minutes,
     until tomatoes soften and the edges turn golden.

5. Finish & serve

  • Let cool 5–10 minutes to allow the crust to set. Decorate with basil leaves
  • Serve warm or at room temperature — shortcrust stays crisp beautifully.

⭐ Notes to Perfect It

  • Heirloom tomatoes work beautifully because of their lower water content and flavour.
  • If tomatoes are very juicy, add a thin dusting of Parmesan or breadcrumbs under the tomatoes before baking — creates a moisture barrier.
  • Finish with basil or thyme if you want a fresh note.