Tomato Tartlets
Tomato Tartlets

Tomato Tartlets

Making your own pastry can sometimes be considered a bit of a faff – but trust us when we say this recipe makes light work of the process, and the payoff is more than worth it. Just remember to factor in an extra half an hour to let the pastry rest.

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Total Time
58 Minutes
For The Shortcrust Pastry
250g of plain flour
½ tsp of salt
120g of cold butter
30g of finely grated parmesan
1 egg (medium)
For The Herb Oil
1 bunch each of basil & parsley
150ml of good olive oil
For The Topping
150g of soft goat’s milk cheese
100g of crème fraîche
250g of mixed-colour cherry tomatoes
Salt & freshly ground black pepper
1 tbsp of basil leaves
Dried pulses
Step 1
Mix the flour and salt on a work surface. Cut the cold butter into small flakes and rub into the flour with your fingers until you have a fine crumb. Add the parmesan, egg and 2-3 tablespoons of cold water, and knead everything to form a smooth ball of pastry dough.
Step 2
Wrap the dough in cling film (plastic wrap) and rest in the fridge for 30 minutes.
Step 3
To make the herb oil, rinse the herbs, pat dry, pluck off the leaves and whizz with the olive oil in a food blender or processor until smooth.
Step 4
Pre-heat the oven to 200°C (400°F/Gas 6) and grease 6 tartlet tins. Dust the work surface with a little flour, roll out the pastry dough and cut out six pastry bases using 12cm (5in) cookie cutters. Line the greased tins with the circles of pastry, then prick the pastry bases several times with a fork

Step 5
Cover with baking parchment and add a few dried pulses to each tartlet (to bake-blind). Bake at the bottom of the oven for 20-25 minutes, until the pastry bases are golden brown and crispy. Take them out of the oven and remove the baking parchment and pulses.
Step 6
Briefly cool the tartlets, then remove from the tins and allow to cool fully on a cooling rack.
Step 7
Shortly before serving, stir the goat’s milk cheese and crème fraîche together in a bowl until creamy, and season to taste with salt and pepper. Cut the tomatoes into thin slices. Spread the creamed cheese onto the tartlets, arrange the tomato slices on top and garnish with basil. Drizzle with herb oil and serve.

In Love with Paris by Anne-Katrin Weber (Hardie Grant, £16.99)

Photography © Nathalie Geffroy and Julia Hoersch

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