Mediterranean Tomato Tart

The Flexitarian

Tarte a la tomate

Really tasty, and easy to make!


  1. Puffed pastry
  2. 3-4 large tomatoes
  3. 2 tbsp Dijon mustard
  4. 1-2 tbsp semolina (or breadcrumbs)
  5. 2 tsp dry Herbes de Provence or thyme
  6. Drizzle of olive oil


  • Preheat the oven at 220ºC/425ºF/Gas 7.
  • Roll out the pastry and place in a 23cm loose bottomed tart tin.
  • Prick the pastry all over with a fork.
  • Place a sheet of parchment paper inside the pie and fill with baking beads.
  • Blind bake the pastry for 5mins.
  • In the meantime slice the tomatoes.
  • Once the pastry has been blind baked, remove baking beads and parchment paper and brush the dijon mustard on the pastry so it is evenly coated.
  • Sprinkle 1-2 tbsp semolina (or breadcrumbs) to absorb liquid from tomatoes.
  • Place the tomato slices on top.
  • Sprinkle with dry herbs.
  • Drizzle some olive oil on top.
  • Cook for 20mins at 220ºC/425ºF/Gas 7. Decrease oven temperature to 190ºC/375ºF/Gas 5 for another 10mins.
  • The tomato tart is cooked once the pastry is slightly brown and tomato skin curled a little.
  • Serve hot or cold with a salad.

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