Tarte fine à la tomate

In the distant past when we lived in London, my Saturday morning reward after a weeks work would normally involve a tasty treat from the excellent Maison Blanc on Hampstead high street.

The cafe, pictured below is sadly no longer there but my favourite menu item “tarte fine a la tomate” has stuck with me over the years and these days I like to make it every time I see good tomatoes for sale.

You can make this tart in any size or shape you see fit, Maison blanc used to sell dainty individual ones. I chose this week to make a large round one which will keep us in lunches for a few days.

Use oregano rather than basil if you fancy and feel free to add a few sprinkles of comte cheese under the tomato. I’m sure Raymond Blanc who was born not too far from us in the heart of comte cheese land would approve.


Enough to make 1 Large (30cm diameter) tart

500g rough puff pastry (see our book for a recipe)
Approximately 1KG tomatoes sliced thinly
3 onions, sliced
Fine dijon mustard
Basil leaves
Olive oil
Salt, pepper and sugar


In a heavy based frying pan slowly caramlise the onions in olive oil for around 25 minutes until golden brown. Season well with Salt and pepper then set aside

Roll out the pastry to around 3mm thick and cut it to your desired shape. In the picture I have a single 30cm round piece of pastry.

Roll over the edges of pastry and crimp down the edge with a fork. Prick the pastry all over as shown below and then store in the fridge for a few minutes whilst you prepare the tomatoes.

Slice the tomatoes approximately 2mm thick and lay them all out on a few plates. Season each slice of tomato with salt, a little sugar and a sprinkle of pepper.

Brush the pastry with a good coating of dijon mustard and then evenly distribute your caramelised onions topped with basil leaves around the tart.

Heat the oven to 180C. Finally layer your tomatoes on to the tart, starting in the middle and working outwards. Drizzle a good glug of olive oil over the top and then bake in the centre of the oven for 50 minutes.

Allow the tart to cool for 5 minutes before tucking in.


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