Flaky Roasted Tomato and Parmesan Tart
Prep time
Cook time
Total time
Easy roasted tomato tart that is perfect for entertaining or a quiet and lazy day at home.
Recipe type: Main, Appetizer
Serves: 3
  • 1 package of pastry dough, rolled out
  • roasted tomatoes, I've used 19 here but use as many as you like
  • parmesan reggiano, sliced or grated
  • extra virgin olive oil
  • fresh herbs like basil or celery leaves
  1. Preheat oven to 200 c / 392 and prepare a tart mold by buttering it and dusting it with a little flour, shake out the extra flour and set aside OR use baking paper to line the dish. Roll out the pastry dough,place and shape into tart mold. Use a fork to pierce small wholes around the raw dough then brush a thin coat of olive oil around the inside of the dough. Sprinkle the sliced or grated parmesan cheese around the dough, use as much as you like. Distribute fresh basil leaves or celery leaves around the dough again using as much as you like. Lastly arrange the pre-roasted tomatoes around the inside of the mold. Place the tomatoes in a circular patter and skin facing down. Lastly sprinkle with more fresh herbs and grated parmesan cheese.
  2. Bake in the center of the oven for 25-30 minutes or until the pastry dough has cooked through and is golden brown. Remove from the oven and allow to cool slightly before serving. Sprinkle extra grated parmesan and roughly chopped basil/celery leaves just before serving, optional. Makes great cold leftovers.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2011/09/09/flaky-roasted-tomato-and-parmesan-tart/