Ultimate savoury tart


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 6 ox-heart tomatoes
  • 1 red onion
  • 3 tablespoons olive oil
  • 1 large disk puff pastry
  • 1 tablespoon herbes de Provence (mixed dried herbs)
  • 2 tablespoons burghul (bulgur)
  • 150 g cheese
  • Fine sea salt

1 chopping board

1 baking tray


Slice the tomatoes into thin rounds.

Peel and slice the onion and mix with the olive oil.

Preheat the oven to 180°C.

Unroll the puff pastry onto a baking tray, keeping its baking paper backing. Lift the pastry up and sprinkle the mixed herbs underneath. Sprinkle the burghul on top of the pastry, and arrange the tomatoes in a rosette pattern.

Lay the onions on top of the tomatoes, drizzle with the remaining olive oil, top with shavings of cheese and season with the sea salt.

Bake for 40 minutes.