Summer Tomato Tart

By Elaine Lemm

Updated 09/15/19

Summer tomato tart
Elaine Lemm
  • Total: 3 hrs 50 mins
  • Prep: 2 hrs 45 mins
  • Cook: 65 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
421 Calories
34g Fat
20g Carbs
9g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 421
% Daily Value*
Total Fat 34g 44%
Saturated Fat 19g 95%
Cholesterol 187mg 62%
Sodium 642mg 28%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 9%
Protein 9g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Summer Tomato Tart is the perfect tomato tart recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends.
The tomato tart is made using the best ever homemade tomato sauce cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.

Make the sauce with fresh tomatoes when in season, otherwise, tinned chopped tomatoes work really well.

Ingredients

  • For the Pastry:
  • 8 oz/225 g plain flour
  • Pinch of salt
  • 110g butter (or for a better texture, 55g butter and 55g lard, mixed)
  • For the Filling:
  • 1 quantity of cold rich tomato sauce (see below)
  • 3 extra large eggs (lightly beaten)
  • 2 tbsp butter (softened)
  • 50g freshly parmesan (grated)
  • Salt and pepper to taste
  • Optional: canned anchovies and black olives for decoration

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 375 F.

  3. Place the flour and salt into the bowl of a food processor. Add the butter and 2 tablespoons of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.

  4. Butter a 10” loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes.

  5. Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.

  6. In a large baking bowl, add the eggs, butter, and Parmesan to the tomato sauce and mix very well with a wooden spoon, season with a small pinch of salt and a few twists of black pepper. Place the filling into the pastry case. Decorate with the anchovies and olives if using – the tart is equally delicious without them.

  7. Bake for 20 minutes in the preheated oven. Allow to cool for 15 minutes before serving. Serve with fresh basil leaves and a side salad.

Tip: In a rush, you can always make a quick tomato sauce. It does not have the depth of flavor of the sauce used in this recipe but does also work really well.

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