Roast Tomato Tart


Preparation info

  • Difficulty


  • Serves


Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Tarte Paysanne has a rich, sunny flavour. Make it with the best tomatoes you can find.


For the pastry

  • 200 g flour
  • 75 g butter, cut into small pieces
  • 25 g lard, cut into small pieces
  • 1 egg, beaten

For the filling

  • 3 tbsp thick double cream or crème fraiche
  • 3 tbsp Dijon mustard
  • 10–12 large tomatoes, cored, peeled and sliced
  • sea salt
  • freshly ground black pepper
  • 4 sprigs of fresh thyme
  • olive oil for drizzling


To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes.

Heat the oven to 190°C/gas 5.

Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the case, season, and scatter thyme leaves – stripped from the stalks – over the top. Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.