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Tomato Tart

Updated: Jan 22, 2021

As mentioned in Day 47 of The Challenge

Our basil plant was starting to suffer from the cooler weather, and our tomatoes were ripening, so the stars aligned as it were for a tomato tart. Or agriculture on my balcony did in any case. I had been wanting to have a tomato tart for a while and so seized the opportunity and am delighted that I did!


Crust: (you can use a store bought crust if you want, but this is also very quick and easy, I promise! It is better if you have a half hour to let it chill before rolling it out, but it still works if you don't)

3/4 c flour

1/2 c cold butter, cut into pieces

pinch of salt

1/4 (approximate) water

6 large tomatoes, sliced

a handful of fresh basil leaves

1 ball of mozzarella, sliced

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

1) To make crust, mix flour and salt. Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. Add water and mix with a fork, then knead into a soft dough.

2) Wrap in cling film and chill in the fridge for 30 minutes.

3) Roll out the pastry and line a pie dish with it. Layer sliced tomatoes in the pie dish (Careful not to drizzle in the juice at the same time or your pie will be soggy!) and then place mozzarella slices over the top and drizzle over olive oil and balsamic vinegar. Tuck in basil leaves, and season.

4) Bake at 180°C for 30-35 minutes until the mozzarella browns slightly.

Tasty and fresh yet warm for a cool, sunny autumn day. Absolutely loved this, and it went down well with Hubby and Little One too!


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