Tomato Tart

Tomato Tart

Tomato Tart

A tomato tart to tingle the taste buds

  • PREP TIME 15 min
  • COOK TIME 30 min


  • 1/2 cup self-raising flour
  • 1/4 cup self-raising wholemeal flour
  • 60 g Parmesan cheese, finely grated
  • 60 g / 3 tbsp Flora Pro.Activ Buttery or original
  • 1 egg, lightly beaten
  • 4 - 6 Roma tomatoes, sliced
  • 50 g tomato paste, no added salt
  • 1 tbsp chopped chives
  • 2 cups baby green salad leaves, for serving
  • 1 small avocado, chopped for serving


  1. Pre-heat oven to 180°C. Lightly grease a 6 x 9cm base pie dishes with Flora pro-activ and line the base with baking paper.
  2. Mix flours and cheese in a mixing bowl. Mix in Flora pro-activ with a spatula until well combined. Stir in the lightly beaten egg and mix into a soft dough.
  3. Arrange the tomato in overlapping circles over the base of the prepared dishes. Spread the tomato paste over the tomatoes.
  4. Take small dollops of the pastry mix and place over the tomatoes. Press out with lightly flour coated fingertips to almost cover the tomatoes.
  5. Bake for 25-30 minutes until golden brown and when a skewer inserted in the pastry comes out clean. Leave in the dishes for 5 minutes before inverting onto a flat serving dish.
  6. Sprinkle with chives and serve hot or at room temperature cut into wedges with salad leaves and avocado.
  7. TIP – To make one large tart, bake in a 20cm base pie dish.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)289 kcal
Energy (kJ)1203 kJ
Protein (g)10.4 g
Carbohydrate incl. fibre (g)33.0 g
Carbohydrate excl. fibre (g)28.3 g
Sugar (g)4.7 g
Fibre (g)4.7 g
Fat (g)13.4 g
Saturated fat (g)3.7 g
Unsaturated fat (g)9.1 g
Monounsaturated fat (g)3.3 g
Polyunsaturated fat (g)0.9 g
Trans fat (g)0.1 g
Cholesterol (mg)43 mg
Sodium (mg)614 mg
Salt (g)1.53 g
Vitamin A (IU)5201 IU
Vitamin C (mg)24.7 mg
Calcium (mg)266 mg
Iron (mg)2.85 mg
Potassium (mg)624 mg