Go Back
+ servings
Tomato Tart Confit Tomatoes

Tomato Tart à la Provencal

Chef François de Mélogue
Serve this savoury tart as a lunch dish with a crisp green salad, or as an appetizer with some rosé from Provence.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer, Lunch Dish, Main Dish
Cuisine French, Provencal, Vegetarian
Servings 4 servings

Ingredients
  

Tomato Confit:

  • 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

Tomato Tart:

  • 1 recipe Sliced Tomato Confit
  • 1 sheet Puff Pastry If possible, find an all-butter version.
  • 3 tbsp Olivade or tapenade

Instructions
 

To make Tomato Confit:

  • Whole Tomato Version: Preheat your oven to 325 degrees Fahrenheit.
  • 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.

Notes

I make three variations of tomato confit depending on what tomatoes I have. You can use tomatoes on a vine for a beautiful presentation where you are serving the slow-cooked tomatoes as an accompaniment. If I have larger tomatoes then I slice and make tomato confit as I used in the tomato tart recipe.
Savory is a peppery herb there are both summer and winter varieties. Read more here.
Keyword Tarts, Tomatoes
Tried this recipe?Let us know how it was!