Tomato Tart

A bread-making session led to this recipe. I had dough left over, and used it to make a tart case. I also had sweet, ripe tomatoes, some new season’s garlic and extra virgin olive oil. Together they made an exquisite dish.


  • 6 oz / 170 g white bread dough
  • 2–3 tbsp extra virgin olive oil
  • 12 oz / 340 g firm, ripe tomatoes, sliced
  • 2–3 garlic cloves, peeled and thinly sliced
  • ½ tsp sea salt
  • freshly ground black pepper
  • shredded basil or finely chopped parsley, to garnish


Lightly grease and flour a large baking sheet. Roll out the bread dough to form as wide a circle as you can without tearing it, and, of course, not bigger than the baking sheet. Carefully transfer the dough base to the baking sheet. Pinch up the edges all round to hold the filling in. Liberally brush olive oil over the base and sides. Arrange the tomato slices, slightly overlapping and interspersed with slices of garlic, on the base. Sprinkle with salt and pepper, and bake the tart in the top half of a preheated oven at 180°C / 350°F / Mark 4 for 20–25 minutes. Serve hot or warm, with basil or parsley sprinkled over.


Instead of tomatoes, you could use aubergines, red peppers or courgettes. You should blanch the aubergines and courgettes after slicing them, and, if you can bear it, peel the peppers. For a really spectacular dish, you could make a single tart using all four vegetables.

A tomato tart can also be made using shortcrust pastry instead of bread dough. Use the pastry to line a 10 in / 25.5 cm flan ring or quiche dish, and bake blind for 5–10 minutes before brushing with olive oil and filling with garlic and tomatoes. Bake for 15–20 minutes only.