Tomato Tart Plain and Simple
Savoury tarts are something that French cooks do just as well as those tempting sweet creations. This Tomato Tart made with homemade confit tomatoes is a breath of summer any time of the year. Of course, we all dream of those summer days when you can pick tomatoes in your garden, but even in the cooler months, the process of slow roasting (oven drying) tomatoes brings out the sweet flavours. I prepare these tomatoes three different ways (sliced, whole, or on the vine) depending on what is available.
Enjoy! We did.
Tomato Tart à la Provencal
- 6 Roma tomatoes see note *
- 1/4 cup olive oil
- 2 tsp Herbes de Provence
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Sea Salt
- 1/2 tsp Black pepper
- 1 sprig Thyme
- 1 Bay Leaf
- 1 sprig Savory chopped, see note **
- 10 basil leaves chopped
- 1 recipe Sliced Tomato Confit
- 1 sheet Puff Pastry If possible, find an all-butter version.
- 3 tbsp Olivade or tapenade
To make Tomato Confit:
- Whole Tomato Version: Preheat your oven to 325 degrees.
- Put tomatoes into a sauté pan.
- Pour olive oil over. Season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
- Bake for two hours, or until tomatoes will look wrinkled, blistered and slightly reduced.
- Sliced Tomato Version: Preheat your oven to 300 degrees.
- Slice the tomatoes half-inch thick and lay on a silpat covered sheet pan.
- Drizzle with olive oil, then season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
- Bake for two hours, or until the tomatoes have shrunk and lost a lot of moisture.
To make the Tomato Tart:
- Cut the puff pastry sheet into a 9-inch circle. I used a springform pan as my guide,
- Spread olivade on base, leaving a one-inch border, free and clear of anything.
- Fan the oven-dried tomato slices in a concentric circle over the olivade.
- Bake at 400 until golden brown, about ten minutes.