tomato tart: red & yellow!

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A fresh summer tart with ripe tomatoes to be enjoyed warm or cold: it’s a quick-to-prepare delicious element for any brunch or happy hour!

Maybe it’s a little misleading to emphasize “summer” in connection with a savory tart, but the best tomatoes are available during summer, especially late summer. Of course, tarts similar to today’s representative are year-round favourites.


It isn’t finger food although it’s perfect for nibbling. It may pass for a complete meal although merely a simple one. A tart is ready to be eaten straight from the oven, after having cooled off a little (or a little more) or next day after having stayed overnight in the fridge.

So let’s now investigate how to prepare such an all-rounder!

Question #1: What do we need?


There aren’t so many ingredients:

  • a flour mix for a basic quiche/tart crust
  • eggs
  • crème fraîche
  • grated Gruyère cheese
  • tomato pesto
  • fresh tomatoes.

Question #2: How to proceed?

We start w/ an empty tart pan slightly greased. I used a store-bought flour mix for the crust (which is also fine for any quiche!). You’ll only need to mix the flour mix (it’s flour mainly upgraded with dry yeast & baking powder (& a pinch of salt & sugar…)) with warm water, knead it & roll it into a flat circle which should cover the tart pan – I know it’ll be somewhat uneven.

Fit it into the tart pan & remove all overhanging dough.


For the record:
Feel free to create tart pastry from the scratch if you’ve got enough time…





Mix eggs & crème fraîche w/ an egg whip. Add salt & pepper. Finally add the grated Gruyere cheese – I always buy a piece of Gruyere cheese & grate it by myself. It’s a quick job – rather big shavings are fine because it’ll easily melt away.

If you like you may add chopped chives or chopped basil to the egg mix – or any fresh Mediterranean herbs hanging out on your window sill.



I bought small colored tomatoes & cut them into rather thin slices. The endpieces remain for future use beyond this recipe.


Now we are talking about the tomato pesto. I bought a jar of tomato pesto in my trusted food store. The pesto is basically a mix of crushed tomatoes, dried tomatoes, oil, garlic, onions, Mediterranean herbs & Parmigiano Reggiano.

Another day when preparing such a tomato tart I sautéed spring onions & tomatoes in olive oil with garlic & Mediterranean herbs until rather soft, added 2 tablespoons of the tomato pesto & finished w/ some finely grated Pecorino cheese.

…and some other time I started w/ my homemade tomato sauce which I thickened by Parmigiana Reggiano.


For the record:
Feel free to create your own tomato pesto if you’ve got enough time…
The main point is to combine ripe tomatoes & lots of Mediterranean herbs & lots of garlic… until a rather thick mess comes out. Always add some Italian (or French) cheese.


Just distribute the tomato pesto over the tart crust.



Then spoon carefully the egg-crème fraîche-Gruyère mix over the pesto. The mix is “very” fluid!
(The red pesto oil forces its way to the surface – just ignore it!)

Finally cover the surface carefully with the tomato slices. Carefully: the slices shall stay visibly on top!

IMG_6297 IMG_6303

Then put it in the preheated oven for about 45 min.

…and here’s the tomato tart!




tomato tart: red & yellow!

Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 8-12 pieces

tomato tart: red & yellow!

A fresh summer tart with ripe tomatoes to be enjoyed warm or cold: it's a quick-to-prepare delicious element for any brunch or happy hour!


  • 1 tart/quiche store-bought flour mix
  • filling:
  • 150 gr creme fraiche
  • 3-4 eggs
  • 50 gr Gruyere cheese
  • 190 gr tomato pesto (1 jar - store-bought & ready-to-use)
  • about 15 small red & yellow tomatoes
  • salt
  • pepper
  • Equipment:
  • 1 tart pan (28 cm diameter)

How to...

  1. Preheat the oven (150 degrees C w/ fan).
  2. Prepare the tart crust as defined & roll it as thin as possible.
  3. Fill the pastry in the tart pan, press slightly around the edge & cut off all overhanging pastry.
  4. Grate roughly the Gruyere cheese.
  5. Mix the eggs with the creme fraiche (by egg whip).
  6. Add salt & pepper.
  7. Add the Gruyere cheese.
  8. Cut the tomatoes in thin slices & discard the end pieces (or save for future use).
  9. Spoon the tomato pesto onto the tart crust.
  10. Spoon the egg mix carefully onto the pesto.
  11. Put the tomato slices carefully on top.
  12. Put the tomato tart in the oven for about 45 min.


The store-bought flour mix for tart pastry does't require any additional rest time for the dough to develop. Check that it is a flour mix w/o any additional spices or herbs or whatever (which isn't appropriate!).

It's either 3 big eggs or 4 small eggs.

Instead of Gruyere cheese you may also use Parmigiano Reggiano.

Feel free to add any chopped fresh Mediterranean herbs (or dry herbs) to the egg-creme fraiche-cheese mix.

Instead of store-bought tomato pest you may also use homemade pesto.

Instead of tomato slices on top you may also use - e. g. - courgette slices or mushroom slices.

The tomato tart may be stored in the fridge at least for up to 3 days - if there are leftovers surviving... It may also be frozen.


Isn’t it delicious?

I like to summarize:

  • Tomato tart is simple & easy to prepare.
  • There isn’t a laid down recipe – you may add whatever may fit into the Mediterranean flavour & goes  along w/ tomato pesto.
  • The 1st layer (tomato pesto) consists mainly of crushed, baked, fried tomatoes with (spring) onions, garlic, Mediterranean herbs & cheese.
  • The 2nd layer is a classic quiche mix (eggs, crème fraîche, Gruyere cheese).
  • The 3rd layer is for good looks & appetizing.

Here comes another example (I had some of my homemade tomato sauce for the pesto layer & added chives to the quiche mix):



…the good looks: instead of tomato slices you may also use courgette slices!


Serving: I like to leave the tart in the tart pan – that’s why I use a tart pan made of white porcelain (oven safe, dishwasher safe, microwave safe, freezer save). It looks fine & you’ll need not manage to transfer the tart… (of course: there are also tart pans w/ loose bottoms!)


Now – in general: what’s the difference between a tart & a quiche? I’ve got the impression that there is some confusion sometimes…

There are classic dishes like “Quiche Lorraine” (savory) or “Tarte Tatin” (sweet). However, there are also savory tarts – and I can imagine a sweet quiche…

I like to go with a definition like:

  • a quiche is baked in a spring form resulting in rather high edges & a filling layer of up to 5-6 cm.
  • a tart is baked in a tart pan resulting in a filling layer of about 2-3 cm max.

You may cover a tart as well as a quiche w/ an additional layer of crust: the result is a pie.

All 3 of the gang may be savory or sweet.

Btw – the good news: if you like more tomato tart just double the ingredients for the 1st & 2nd layer, use a spring form & call it a tomato quiche.


Today we used a pastry based on yeast. If you roam cook books you’ll learn that it’s also possible to use a shortcrust or a puff pastry – although sometimes for special tarts, quiches or pies the crust is limited to one of the possibilities. I’ll write about my experiences with different pastries for tarts, quiches & pies soon.


The Businesswoman with too many office hours thinks

If I try to create homemade tart pastry it seems to lengthen the whole process – nevertheless: an introduction into the baking 101 of tart pastry, quiche pastry etc. will be interesting – if only to be informed & fit for small talk.

For a start I like the tomato tart because of its variances. Overall there will be always a mediterranean flavour – nothing else, but when shopping I can rely on what’s available!






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