Summer Pleasure: Recipe for Tarte fine aux Tomates
Lunchtime Meals · Provencal Recipes · TasteAurelie of Avignon Gourmet Tours shared this recipe:
There’s a recipe I have wanted to make for a while now (Tarte fine aux Tomates), but I decided to remain patient as I wanted to make sure I would get the best possible tomatoes, ripened in the hot Provence sun. And, as I went to the farm yesterday and saw all the colourful, gorgeous looking tomatoes, I knew there was no need for me to wait any longer… follow the rest of Aurelie’s journey on her summer market shopping day.

Tarte fine aux Tomates
Sun kissed ripened tomatoes in a tarte aux tatin with a sharp Parmesan, sweet Mascarpone cheese and fresh basil spread, baked to perfection on light and flaky puff pastry.
Ingredients
- 350 gr puff pastry I chose all-butter organic pastry
- 1.5 kg tomatoes all around the same size
- 150 gr mascarpone cheese
- 50 gr parmesan cheese grated
- 1 good bunch fresh basil finely sliced
- salt and black pepper
- extra virgin olive oil good quality
Instructions
- Preheat your over to 200°c / 400°F / Gas 6.
- Roll the puff pastry to a circle slightly larger than 30cm and let in rest in the fridge while you prepare the tomatoes.
- Remove the cores from the tomatoes.
- Slice them about 5mm thick.
- Mix the mascarpone cheese with the parmesan and basil and season well.
- Spread the cheese mixture across the centre of the pastry leaving about 10cm at the edges.
- Layer the sliced tomatoes around the outside of the cheese making a full circle.
- Continue towards the centre in ever-decreasing circles.
- Drizzle with olive oil.
- Bake the tart in the preheated oven for 30 minutes
- Then turn the oven down to 150° / 300°F / Gas 2, and bake for further 45 minutes.
- The tart can be eaten warm or at room temperature.
Tried this recipe?Let us know how it was!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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 InformationAffiliate 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.
Related Provence Articles
Chestnut-Pumpkin Risotto with Hazelnuts for Fall
November 16, 2020
When fall weather has settled in, it’s an excuse to make this Chestnut-Pumpkin Risotto recipe that combines the rich, earthy flavours of the season. In Provence, from one week to the next the market shrinks in size as the seasonal vendors begin to pack-up their wares. Scarves replace multi-hued espadrilles, sweaters and puffy jackets take …
Swordfish with Tomato Caper Butter Sauce
February 24, 2016
Contributor blog post by Michel: I am going off topic this evening and share a fabulous recipe with you. As some of you know, it has been exactly one year since we closed our beloved Bistro des Copains in West Sonoma County, California. It was a labor of love for almost 9 years, not much …
Ratatouille: Classic Provencal Dish a Chef’s Recipe to Try
March 28, 2025
Ratatouille is one of the classic Provençal recipes that works well as a side dish with grilled meat or fish. The recipe below comes from our friends at My French Country Home. While there are probably many variations, the dish always includes fresh local vegetables. The dish is considered a summer recipe when the base …
Easy Entertaining a Recipe for Mediterranean Chicken with Tomatoes, Olives and Lemon
November 24, 2017
This gorgeous Mediterranean Chicken recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure. …
No Comment