DessertGinger and NutmegPies & TartsProvencal RecipesTaste

A Sweet Tomato and Strawberry Tart

Chef Eric Sapet of La Petite Maison in Cucuron is a master. Combining tomatoes, black olives and strawberries into a sweet and savoury dessert is certainly uncommon – the result is excellent. Due to a wedding cancellation only a few days before the event, a lucky group of foodies received an email invitation to participate in a rare Saturday morning cooking class. La Petite Maison de Cucuron is a successful restaurant run by chef Eric Sapet and his lovely wife. They offer a top-quality seasonal menu and limited cooking classes…continue reading here for details on the cooking class.

Strawberry Tart Tarte aux Tomates et Fraises @LaPetiteMaison #Cucuron @PerfProvence

Tarte aux fraises, tomates confites et tapenade olives noires

La Petite Maison de Cucuron
Tarte aux fraises, tomates confites et tapenade olives noires - a pastry base with sweet tomatoes, strawberries and fennel tapenade. This dessert does have several components, but in the end it is not complicated. The mixture of ingredients may seem strange, the result is sublime. Our dish was garnished with vanilla ice cream, which is optional, but certainly did not take away from the lovely result.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people


  • 1 package phyllo pastry or Pate Feuilletee
  • 1/2 cup (100g) Butter Melted
  • 3/4 cup (150g) Sugar
  • 6 Medium tomatoes Roma tomatoes work as well
  • 4 cups (1L) Water
  • 2 whole fennel bulbs chopped
  • 1/4 cup (50g) olive oil
  • 1/3 cup (75g) Black olive tap
  • 1 basket strawberries
  • 1/2 tsp Salt


The Tomatoes

  • Start with the tomatoes, wash and cut in slices of roughly equal sizes
  • Remove the seeds from the tomato slices
  • Heat the water with ¼ cup of sugar, the sugar should be dissolved and the water hot but not boiling
  • Place the tomatoes in the water and cook for a minute
  • Remove from the water and then return the tomatoes to the water
  • Repeat twice more (the tomatoes should be bathed three times)

The Pastry

  • Take one sheet of filo at a time, butter lightly with melted butter, sprinkle with sugar and lightly salt
  • Place each sheet on top of the last one until you have 5 sheets
  • Cut 6 circles of approximately 8cm (3 inches) in diameter
  • Place on a baking sheet with a cooling rack over the top (allows cooking and each circle will rise equally)
  • Bake in the oven at 320 degrees (160C) until lightly browned

The Tapenade

  • Cut the fennel bulbs into small pieces
  • In a heavy pot cook the fennel pieces in a mixture of water, salt, sugar (1/4 cup) and olive oil, until softened and caramelized
  • Add the tapenade and mix well

The Presentation

  • Wash and cut the strawberries
  • Use half of the strawberries and blend to create a coulis 17. Take one pastry round per dish, place in the bottom
  • On top of the pastry place two tomato slices
  • Top with fennel tapenade
  • Garnish with strawberries and the coulis
Keyword French Desserts, Strawberries, Tarts, Tomatoes
Tried this recipe?Let us know how it was!

Additional Tart Recipes:

Pear Frangipane Tart
This pear tart is an excellent choice if you're looking for a delicately tart to add to a pastry table or serve with your afternoon tea. It's light, flaky, and the perfect accompaniment for a steaming hot pot of Earl Grey.
Check out this recipe
pear frangipane tart
Lemon Meringue Tart
There's nothing better than a classic lemon meringue tart. With tart citrus and sugary, creamy meringue, these small bites of heaven are sure to impress (if you don't eat them all yourself!).
Check out this recipe
Lemon Meringue Tart Recipe
White Chocolate Tart, Red Fruits and Fresh Figs
There is nothing better in this world than a combination of white chocolate and fresh fruits. These tarts are so light and deliciously sweet, you'll be reaching for another one before you even finish the first!
Check out this recipe
Figs Chocolate Delicious Tart White chocolate tart, red fruits & fresh figs from the garden Tarte chocolat blanc, fruits rouge s & figues fraîches du jardin
Classic and Amazing Lemon Tart
A tasteful tart made with fresh lemon that is perfect for sharing!
Check out this recipe
Lemon Tart French Classic

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

History of Transhumance in Provence

Next post

How the Price of Wine Affects our Taste

Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.