top of page

Francey that! Tomato Tart

Karen here, back with another, hopefully helpful recipe.

If like us, you have lots of tomatoes to pick in your garden, you'll be looking for recipes to help you make use of them. If you have followed the Village Greens blogs you'll know that my husband and I spent time in the summer and autumn of 2016 living in France with various hosts who all took very good care of us. They fed us fantastically using the organic produce they had grown and more than once we were treated to this delicious tomato tart which I made myself this week. It took us right back and I thought I should share it with you all.

As with most of my recipes, it's very easy and adaptable to suit your own taste.


  • 1 x 325g roll of puff pastry

  • plenty of tomatoes (sliced or halved depending on the variety - I used cherry)

  • 2/3 medium onions (finely sliced)

  • 100g vegan cheese (feta - I use the Violife one from Village Greens, lovely and creamy)

  • 1 tbsp mustard

  • 30ml balsamic vinegar

  • 1 teaspoon oregano or mixed herbs

  • oil to fry

  • salt and pepper

INSTRUCTIONS 1 Unroll the sheet of ready rolled puff pastry and precisely fit it in a tart pan, mine is around 10-12 inches in diameter. Then poke the dough with a fork and good few times and put it in the fridge.

2 Preheat oven to 200C.

3 Slice the tomatoes, put them on a plate and sprinkle them a little with salt. Set aside.

4 In a frying pan or saucepan heat a tablespoon of oil and add the onions with salt, pepper and the herbs. Cook until they soften and then add your balsamic vinegar. Cook for a couple more minutes.

5 Remove your tart crust from the fridge and spread some mustard on the bottom. In France they sometimes used a lot but I'm not a huge fan so I was a little bit mean with it.

6 Then add a layer of cheese on the bottom.

7 Then put most of the onions on top of the cheese, save a few to sprinkle on the top.

8 Then put all of the tomatoes on top of the onions and sprinkle on the remaining onions.

9 Cook for 25 - 30 minutes until the crust is lightly golden.

Allow to cool a little before serving. It is difficult to slice and divide when straight from the oven. I found it was just as delicious cold the next day too.

Potential ways to adapt include, having the onions and the feta as the main filling and just dotting a few tomatoes around...although this doesn't help with your tomato glut!

I hope you enjoyed this recipe. Thanks for reading!

Karen x


bottom of page