Tomato tart

An other lovely alternative that I like to prepare is a simple tomato tart. There is also many different way of preparing it and this time I inspired myself from the recipe of of Mimi Thorisson. However, as I didn’t have exactly all the ingredients it got a bit changed. On the main picture you can’t see the ricotta as I actually forgot to add it before taking the picture but remembered while serving it.



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What do you need?

1 base (feuilleté or brisé)

  • 5 tomatoes (I chose the black/red ones “black krim” types)
  • Puff pastry
  • Ricotta
  • 2 tbsp. of Bulgur cereales
  • 1 tsp. of old style mustard
  • 1 tbsp. of Olive oil
  • Basil (5 or 6 leaves)
  • Mint
  • Salt, black pepper, garlic in powder, oregan


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  • Pre heat the oven at 200°C
  • Pre cook the puff pastry
  • Mix the basilica, mint, oil, salt & pepper
  • Spread the mixture on the crust once it’s cooked
  • Spread 2 tbsp. of bulgur, this will help absorb some of the tomatoes water
  • Slice the tomatoes (1/2 cm) and spread heavenly on the crust (don’t leave space, squeeze them a bit)
  • Add a bit of salt, pepper, garlic powder and oregan
  • Bake for 30mn at 190°C making sure it doesn’t burn the crust on the side
  • When serving, add the ricotta, as much as you want with a tea spoon




Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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