Tomato Tart – Food Wishes

Tomato Tart – Food Wishes



Learn how to make a Tomato Tart! This famous savory tart from the south of France is simple to make, and only features a few ingredients, which is why it’s hard to believe how truly delicious this really is. Cold rosé wine sold separately. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy and beautiful tomato tart recipe!

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47 Comments

  • raposa realm on February 10, 2020

    Has anybody who doesn't like tomatoes tried this yet? I don't usually like tomatoes, but this looks really good.

  • Frank Kolton on February 10, 2020

    Dear Chef John, I can't find any puff pastry, can I substitute Play-Doh instead?

  • Proud American on February 10, 2020

    What magic was performed on those tomatoes to get such rich color and deliciousness? ?

  • De Anna on February 10, 2020

    My goodness those tomatoes are gorgeous

  • Midgard Myth on February 10, 2020

    I did this recipe a several times now and it is soooo delicious! Sometimes I put bits of anchovies in the little holes between the tomatoes. Ohh, so good. Thanks for sharing.

  • Xi M on February 10, 2020

    Damn Tarts with their 6th sense

  • Maunster! on February 10, 2020

    4:33, "mustarded our crust" put the giggles in me.

  • Lacroix en fonte on February 10, 2020

    Instead of Parmiggiano, you might try to use thin slices of Comté

  • Rahma Hahaaa kweli kbs Mussa on February 10, 2020

    Thank you is helpful for me

  • marcsa12 on February 10, 2020

    cold rose wine sold separately….got me… heel biting winter or not 🙂 thank you

  • Kelly & Terry Travels on February 10, 2020

    Why not make your own puff pastry, it would be far easier.

  • Panda Bear on February 10, 2020

    Yummy … I'm going to make this asap.

  • Patrick M on February 10, 2020

    "Birds are just newer, little flying dinorsaurs." – Chef John 2018

  • pjr1525 on February 10, 2020

    If you take ripe tomatoes, roughly cut them and very gently crush them then hang them up in some kind of net over a bowl overnight, then the next morning you have a clear tomato essence. Important to not overdo the crushing otherwise the essence becomes cloudy. A pinch of sea salt in a shot glass …….. nectar!

  • Gustav Gnöttgen on February 10, 2020

    You call this a tart but certain abominations are still considered pizza?

  • Brett Cruickshank on February 10, 2020

    Just wanted to let you know I cooked this and your pork penang satay. Both excellent and a clear winner. Great recipes and family winners. Thanks for the effort. Ive used slot of your recipes and they are all fun and easy to follow.

  • Lawrence Cisek on February 10, 2020

    I love your recipes…but does everything say sound like question?

  • Alfonse Dente on February 10, 2020

    All you did was make Italian Foccacia with a premade crust and call it French.
    Whats next?
    Making beef wellington with pillsbury croissant dough and call it French too?

  • coatlennon on February 10, 2020

    Mille fois merci!

  • Andy Dillbeck on February 10, 2020

    I was irrationally annoyed that you didn't repeat "around the outside" when doing the slashing. It is almost as bad as not including a dash of cayenne pepper.
    That being said, I am glad that I am the only one in my family that likes tomatoes, because I won't have to share this when I make it.

  • E C on February 10, 2020

    If "pricking" is too racy then "docking" is wildly more so. "Docking" is a sex act between two men, if any of you are brave enough to look that up.

  • Argument from Ignorance on February 10, 2020

    It's one of my mom's staple recipe and I confirm that it's really hard to believe how something that simple (and quite healthy) can be so good. She doesn't even put dry herbs nor cheeze. It's really the puff pastry/Mustard/tomatoes that do the magic. The only risk with that recipe is that, depending on the tomatoes, you can easily end up on the soggy side.

  • Dream Kitchen on February 10, 2020

    Wonderful as always. I add garlic chips and sometimes a little anchovy. Vive la France!

  • Mary DeLoach on February 10, 2020

    This has got to happen at my house before the last of the tomatoes.

  • Maria Vignoni Vargas on February 10, 2020

    I livef for a while in Provence and yet I didn't know about this tart deli till you Chef John… Wish I had met you earlier ???

  • brad gilker on February 10, 2020

    Mustard Pizza LOL

  • Tom Haflinger on February 10, 2020

    I'm tickled by the use of "newer" when comparing birds to dinosaurs.

  • SamuraiSamara 69 on February 10, 2020

    I once ate tomatoes for an entire day and end up making tomato farts!

  • Alice Walker on February 10, 2020

    This looks so good ??

  • Mark Sanchez on February 10, 2020

    Peanuts are actually legumes… Just sayin
    Excellent recipe btw

  • John Zenger on February 10, 2020

    No cayenne? What gives Johnny?

  • K Jones on February 10, 2020

    Sharing that tart is a real gift!!

  • um yeah no on February 10, 2020

    as someone who's from provence : yes.

  • Susan Brown Peck on February 10, 2020

    I can't eat mustard. It's there anything I could substitute for the Dijon?

  • Jake on February 10, 2020

    When you're talking about food it's safe to call tomato a vegetable. There is no such thing as a vegetable in biology, so the question of fruit vs vegetable only makes sense from a culinary perspective, where tomato is used as a vegetable

  • D J on February 10, 2020

    “Once that bottom’s been properly poked” ?? 2:31

  • Perma Frost on February 10, 2020

    When I make this, I think I will mix the Dijon into some chevre for the bottom layer, and drizzle the tomatoes with a balsamic reduction instead of cheese… ?

  • Kidraver on February 10, 2020

    Knowledge is knowing that tomatoes are a fruit, wisdom is knowing not to put them in fruit salad.

  • gthakur17 on February 10, 2020

    I don't know why but I read it "tomato Fart" at first glance

  • WH on February 10, 2020

    Amazing recipe!

  • Bill Mayhew on February 10, 2020

    When you started in with the Dijon, I went WHAT? Then, I thought for a second… I love it!!!

  • This Little Cookie MC on February 10, 2020

    Chef John….You're just simply gorgeous. Beautiful food from a beautiful soul = soul food at it's best~ thank You! <3

  • faratina100 on February 10, 2020

    Fur-welshhhly ground black pepper…oh my God, I love you Chef John:))

  • Stephanie Dantzler on February 10, 2020

    The tomatoes look soooo delicious.

  • Skeeter McBeater on February 10, 2020

    "Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad."

  • forlandom on February 10, 2020

    Tomatoes and mustard? I'm sceptic…

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