Tomato onion tart

Served hot or cold with a salad, this tomato onion tart can be eaten as a starter or main course. This tasty pie, with a crispy crust and a melt-in-the-mouth filling, is sure to delight the whole family.

  • Units: 8
  • Preparation: 20 mins
  • Cooking: 40 mins
  • Category: Entrance | Vegetarian cuisine | Salty Tart
  • Cuisine: French


Puff pastry1 roll
Mustard2 tablespoons
Fine semolina2 tablespoons
Sugar1 teaspoon
Oregano1 teaspoon
Olive oil1 fillet
Salt pepper

Preparation of the recipe: onion tomato tart

  1. Plunge the tomatoes into a pan of boiling water for 1 minute. Rinse them quickly under running cold water to peel them easily.
  2. Then cut the tomatoes into slices, place them in a colander, season with salt, then let drain for 30 minutes.
  3. Meanwhile, peel and chop the onions. In a hot skillet, brown them in a drizzle of olive oil over medium heat. Add the sugar before seasoning with a pinch of salt and pepper.
  4. As soon as the onions begin to color, reserve them in another container. Preheat the oven to 200°C.
  5. Darken the puff pastry in a pie mold without removing the baking paper. Prick the bottom with a fork, brush with mustard, sprinkle with semolina, then cover with onions.
  6. Then arrange the tomato slices, sprinkle with oregano, then bake in the oven for 40 minutes. After 15 minutes, lower the oven temperature to 180°C.
  7. Then let the onion tomato tart cool for about 10 minutes before serving.

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