This delicious Provençal Tomato and Garlic Pistou Tart is a simple, flavorful dish perfect for a quick lunch or dinner. With a crispy cheese pastry and fresh roasted tomatoes, it’s a treat for your taste buds. You can easily adapt it using common ingredients, making it a versatile meal that’s both nutritious and satisfying.
This Provence Tomato and Garlic Pistou Tart recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
For the Cheese Pastry:
- 175g plain flour, plus extra for dusting
- 115g butter, cubed
- 55g Parmesan, grated
- 1 egg, beaten
For the Filling:
- 1kg medium-sized ripe tomatoes, thickly sliced
- 4 tbsp olive oil
- 5 garlic cloves, halved
- 3 tbsp sun-dried tomato paste
- 115g Brie, cut into thin slices
For the Pistou:
- 2 garlic cloves
- 2 tsp sea salt
- Small bunch of basil (15g/½oz)
- Small bunch of mint, leaves picked (15g/½oz)
- 75ml (2½fl oz) olive oil
- A squeeze of fresh lemon juice
How To Make Provence Tomato and Garlic Pistou Tart
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You will need a 33 × 23cm (13 × 9in) Swiss roll tin.
- Make the cheese pastry: Place the plain flour, cubed butter, and grated Parmesan into a food processor. Pulse until the mixture resembles breadcrumbs. Add the beaten egg and ½ tablespoon of water, then pulse again until the dough begins to come together. Turn the dough out onto a floured surface and knead gently into a ball. Roll out the dough thinly and line the base and sides of the tin. Prick the base with a fork, then chill in the fridge for 30 minutes.
- Roast the tomatoes: Arrange the sliced tomatoes in a large roasting tin. Place the olive oil and garlic cloves in a small bowl and swirl them around to coat the garlic in oil. Pour this mixture over the tomatoes and tuck the garlic cloves between the slices. Season with salt and freshly ground black pepper. Line the chilled pastry with non-stick baking paper and fill with baking beans. Place the pastry case in the middle shelf of the oven, and place the tomatoes on the top shelf. Bake for 20 minutes. After 20 minutes, remove the pastry case, take out the paper and beans, and return both the pastry and tomatoes to the oven for another 5–10 minutes, until the pastry is crisp and the tomatoes are softened but not mushy.
- Assemble the tart: Once the pastry and tomatoes have cooled slightly, spread the sun-dried tomato paste over the base of the pastry. Arrange the roasted tomatoes neatly on top, being careful not to add too much of the juice from the roasting tin. Scatter the roasted garlic cloves over the top and season again. Return to the oven for 10–15 minutes, until the tomatoes are lightly tinged.
- Make the pistou: Place the garlic, sea salt, basil, and mint in a food processor and pulse until finely chopped. While the processor is running, slowly pour in the olive oil to create a smooth paste. Add a squeeze of fresh lemon juice and mix well.
- Finish the tart: Lay the slices of Brie over the warm tart and return it to the oven for 3–4 minutes, allowing the cheese to melt slightly.
- Serve: Drizzle the pistou over the tart before serving. Enjoy warm with a dressed green salad for a complete meal.
Recipe Tips
- Chill the Pastry: Make sure to chill the pastry for at least 30 minutes before baking. This helps it hold its shape and prevents it from shrinking during baking.
- Don’t Overcrowd the Tomatoes: When roasting the tomatoes, make sure they are arranged in a single layer. This will help them roast evenly and prevent them from becoming soggy.
- Use the Right Amount of Tomato Juice: When assembling the tart, avoid adding too much of the tomato juice from the roasting pan. This can make the pastry soggy, so only add a small amount of juice.
- Melt the Brie Gently: When placing the Brie on top of the tart, return it to the oven for just 3–4 minutes. This will allow the cheese to melt perfectly without becoming too runny or overcooked.
- Make the Pistou Just Before Serving: The pistou is best when freshly made. Prepare it just before serving the tart for the best flavour and texture.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers provence tomato and garlic pistou tart in the fridge in a covered container for up to 3 days.
- Freeze: It’s better to freeze leftovers provence tomato and garlic pistou tart before adding the Brie and pistou. Wrap it well and freeze for up to 1 month. Thaw overnight in the fridge, then add the Brie and pistou before serving.
- Reheating: Preheat the oven to 350°F, cover leftovers provence tomato and garlic pistou tart with foil, and bake for 10 minutes until heated through.
Nutrition Facts
Serving Size: 1 slice (assuming 8 servings per tart)
- Calories: 200 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 350mg
- Potassium: 230mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry Provence Tomato and Garlic Pistou Tart
Description
This delicious Provençal Tomato and Garlic Pistou Tart is a simple, flavorful dish perfect for a quick lunch or dinner. With a crispy cheese pastry and fresh roasted tomatoes, it’s a treat for your taste buds. You can easily adapt it using common ingredients, making it a versatile meal that’s both nutritious and satisfying.
Ingredients
For the Cheese Pastry:
For the Filling:
For the Pistou:
Instructions
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You will need a 33 × 23cm (13 × 9in) Swiss roll tin.
- Make the cheese pastry: Place the plain flour, cubed butter, and grated Parmesan into a food processor. Pulse until the mixture resembles breadcrumbs. Add the beaten egg and ½ tablespoon of water, then pulse again until the dough begins to come together. Turn the dough out onto a floured surface and knead gently into a ball. Roll out the dough thinly and line the base and sides of the tin. Prick the base with a fork, then chill in the fridge for 30 minutes.
- Roast the tomatoes: Arrange the sliced tomatoes in a large roasting tin. Place the olive oil and garlic cloves in a small bowl and swirl them around to coat the garlic in oil. Pour this mixture over the tomatoes and tuck the garlic cloves between the slices. Season with salt and freshly ground black pepper. Line the chilled pastry with non-stick baking paper and fill with baking beans. Place the pastry case in the middle shelf of the oven, and place the tomatoes on the top shelf. Bake for 20 minutes. After 20 minutes, remove the pastry case, take out the paper and beans, and return both the pastry and tomatoes to the oven for another 5–10 minutes, until the pastry is crisp and the tomatoes are softened but not mushy.
- Assemble the tart: Once the pastry and tomatoes have cooled slightly, spread the sun-dried tomato paste over the base of the pastry. Arrange the roasted tomatoes neatly on top, being careful not to add too much of the juice from the roasting tin. Scatter the roasted garlic cloves over the top and season again. Return to the oven for 10–15 minutes, until the tomatoes are lightly tinged.
- Make the pistou: Place the garlic, sea salt, basil, and mint in a food processor and pulse until finely chopped. While the processor is running, slowly pour in the olive oil to create a smooth paste. Add a squeeze of fresh lemon juice and mix well.
- Finish the tart: Lay the slices of Brie over the warm tart and return it to the oven for 3–4 minutes, allowing the cheese to melt slightly.
- Serve: Drizzle the pistou over the tart before serving. Enjoy warm with a dressed green salad for a complete meal.
Notes
- Chill the Pastry: Make sure to chill the pastry for at least 30 minutes before baking. This helps it hold its shape and prevents it from shrinking during baking.
- Don’t Overcrowd the Tomatoes: When roasting the tomatoes, make sure they are arranged in a single layer. This will help them roast evenly and prevent them from becoming soggy.
- Use the Right Amount of Tomato Juice: When assembling the tart, avoid adding too much of the tomato juice from the roasting pan. This can make the pastry soggy, so only add a small amount of juice.
- Melt the Brie Gently: When placing the Brie on top of the tart, return it to the oven for just 3–4 minutes. This will allow the cheese to melt perfectly without becoming too runny or overcooked.
- Make the Pistou Just Before Serving: The pistou is best when freshly made. Prepare it just before serving the tart for the best flavour and texture.
Mary Berry Provence Tomato and Garlic Pistou Tart