Fresh Tomato Tart

This tart gives off one of the most appetizing smells imaginable. A more elaborate tart can be made with courgettes and aubergines, as in the subsequent recipe. Because both tarts are made with bread dough, they have little, if any, fat in them, unlike pastry dough, at least a third of which will be fat.



  • 300 g (10 oz) strong plain flour
  • 1 teaspoon fast-action easy-blend yeast
  • 1 teaspoon salt
  • about 150 mls (¼ pint) hand-hot water
  • 2 tablespoons olive oil – optional


  • 75 mls (3 oz) extra-virgin olive oil
  • 6 cloves garlic, peeled and thinly sliced – optional
  • 750 g ( lbs) firm, ripe tomatoes, sliced
  • salt
  • pepper


Sift the dry ingredients together, and then stir in the water. You may not require it all, or you may need a little more, to produce a soft, but not sticky, dough.

Knead for 10 minutes on a floured worktop until you have a smooth, elastic dough.

Put the dough in an oiled bowl, cover with a damp cloth and put it somewhere to rise. When the dough has doubled in volume, knock it back, and knead it lightly once more. Working on a floured work surface, roll and stretch it to fit an oiled shallow tart tin about 25-30 cm (10-12 inches) in diameter, pressing the dough up the sides as well to form a wall.

Brush the dough all over with some of the olive oil, and scatter slices of garlic on the bottom, if using it. Arrange the tomato slices on top, in overlapping circles, and brush with the remaining oil. Lightly season with salt and pepper, cover, and let the dough prove once more for about 45 minutes. Bake in the top half of a preheated oven at 200°C/400°F/gas mark 6, for 20 to 25 minutes.

This tastes best warm, or just cold, but not refrigerated.