Tomato and Roasted Pepper Tart
Tomato and Roasted Pepper Tart
A savoury parmesan shortcrust tart in a fluted flan pan, blind-baked then topped with a quick tomato sauce, roasted pepper strips, thyme, olives and parmesan.
Prep: about 2 hours 25 minutes (with chilling) · Cook: 30 minutes
What Is Tomato and Roasted Pepper Tart?
A savoury tart on a parmesan-enriched shortcrust base, blind-baked in a fluted flan pan and topped with a quick onion-and-tomato sauce, roasted pepper strips, thyme, olives and parmesan, then baked until crisp.
Why Make Tomato and Roasted Pepper Tart?
- A shortcrust base that stays crisp under the topping
- Roasted peppers add sweetness and colour
- Parmesan in the pastry deepens the savoury flavour
- Serves warm or cold, so it suits a buffet
- Slices neatly for a starter or light lunch
Unico Products Used in This Recipe
Ingredients
- 2 cups all-purpose flour
- 9 tbsp butter
- 1/4 tsp salt
- 2 tbsp dry parmesan cheese
- 1 egg (beaten)
- 2 tbsp cold water
- 2 tbsp olive oil
- 1 onion (large, finely chopped)
- 1 clove garlic (chopped)
- 14 oz diced tomatoes (canned)
- 4 tbsp tomato paste
- 100 ml roasted sweet peppers (sliced)
- 5 sprigs thyme (stalks removed)
- 6 pitted ripe olives (halved)
- 1/3 cup parmesan cheese (grated)
Instructions
- Sift the flour and rub in the butter to make a crumbly dough; stir in the salt and dry parmesan.
- Add the beaten egg and 1 tablespoon of the water and mix with a round-bladed knife, adding more water if needed to make a soft dough; cover and chill 30 minutes.
- Heat the oil in a skillet and cook the garlic and onion about 5 minutes, until golden; add the diced tomatoes and cook 8-10 minutes, then stir in the tomato paste.
- Roll out the dough to fit a 9-inch loose-based fluted flan pan, cover with foil and bake at 400F for 10 minutes, until just set; remove the foil and bake 5 minutes more until lightly golden. Cool slightly.
- Spoon the tomato sauce over the pastry base and top with the roasted pepper strips, thyme, halved olives and grated parmesan.
- Return to the oven for 15 minutes, until the pastry is crisp. Serve warm or cold.
Cooking Tips
- Keep the butter and water cold for a tender crust
- Blind-bake under foil so the base sets before topping
- Cook the tomato sauce down so the base doesn't go soggy
- Strip the thyme leaves from the woody stalks
- Let it cool a few minutes before unmoulding the flan pan
Frequently Asked Questions About Tomato and Roasted Pepper Tart
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1. Is this a pizza or a tart?
It's a shortcrust pastry tart baked in a flan pan — no yeast dough, despite the name.
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2. Why blind-bake the base?
Pre-baking sets the pastry so it stays crisp under the moist topping.
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3. Can I use fresh tomatoes?
Canned diced tomatoes cook down more reliably; fresh need longer to reduce.
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4. Can I make it ahead?
Yes — it's good warm or cold, so bake ahead and serve at room temperature.
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5. What if I don't have a flan pan?
A loose-based tart tin or a pie plate both work; adjust the dough to fit.
Cooking Guides & Tips
- Jarred Roasted Red Peppers: How to Use Them How to use jarred roasted sweet peppers — sliced or whole — in sauces, salads, sandwiches and dips, no roasting required.
Tomato and Roasted Pepper Tart Made Simple
Tomato and Roasted Pepper Tart is a crisp-based showpiece that travels from oven to buffet. Unico diced tomatoes and roasted peppers make the topping sing.