• Gilles GB

Hot thin tomato pie

A recipe from Olivier Brulard from the Ferme aux Grives in Eugénie-les-Bains, Rue des Thermes.

Tomato tart or thin tomato tart, is a French specialty baked in the oven consisting of a tomato tart cut and arranged on a shortcrust or puff pastry. The preparation is generally enhanced with mustard.

For 4 people, you will need:

  • 500 g Medium tomatoes, very ripe,

  • 100 g Puff pastry,

  • 1/2 bunch of fresh basil,

  • 1 teaspoon of tomato paste,

Pesto :

  • 1/2 bunch of fresh basil,

  • 3 tablespoons of olive oil,

  • 1 tablespoon of ice water,

  • Salt pepper,


  • To peel the tomatoes: Remove the stems from the tomatoes with a knife, incise in the shape of a cross on the opposite side to facilitate subsequent peeling, immerse the tomatoes in boiling water for 6 to 8 seconds then strain into a bowl of ice water , after a few seconds, peel the skin,

  • Roll out the puff pastry to 1 mm thick, cut out 4 discs 14 cm in diameter, place on 4 sheets of baking paper, refrigerate,

  • Strip the basil, wash, blanch for 10 seconds, cool and drain, finely chop then mix with the tomato paste,


  • Mix the ingredients mentioned, season, set aside,


  • Brush the puff pastry bases with the tomato and basil puree, leaving 0.5 cm of border,

  • Cut the peeled tomatoes into slices 3 to 4 mm thick,

  • Remove seeds and vegetation water

  • Arrange, without superimposing them, on the puff pastry bases, respecting the border,

  • Season with salt and pepper,


  • Bake the tomato pies in an oven at 220 ° C for 10 to 12 minutes,


  • On a plate, place a tomato pie,

  • Using a brush, brush with the pesto.

Serve this pretty fine tart with a Bandol rosé from Domaine de la Bégude (around € 20) or a rosé wine from Corsica, a Cuvée Vignola from Domaine Renucci (around € 15).

TGM 281-37

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