My husband absolutely loves tomatoes and this recipe is perfect for when the greenhouses are producing a glut of fruit. This recipe is perfect for a summer lunch or supper, served with a mixed green salad. Serves 4.
2 tablespoons Highclere Castle rapeseed oil
1 kg tomatoes preferably a mix of varieties and colours
Freshly ground black pepper
1 teaspoon Demerara sugar
2 teaspoons chopped fresh thyme leaves
250g shortcrust pastry
A handful of basil leaves for garnish
Heat the oil in a deep frying pan, preferably cast iron, over medium heat until shimmering. Add the tomatoes, fresh thyme, sugar and season lightly with salt and pepper. Cook, stirring occasionally and as tomatoes begin to pop and release their juices, use a slotted spoon to press each down gently to release even more of their juice. Cook for about 8-10 minutes then remove the pan from the heat.
Spoon the tomato mixture into the bottom of a 9-inch oven proof dish. Place the pastry round on top of the tomatoes, folding under any edges, if needed.
Bake until the pastry is golden-brown, 20 minutes or so. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the dish and, using a cloth, carefully and quickly flip the tart onto the plate. Rearrange any tomatoes that may have fallen out of place. Garnish with the fresh basil leaves and serve warm or at room temperature, cut into wedges.
Looks delicious – I’m going to try baking it for dinner tonight! Thank you, your cooking video is a lot of fun too! I think I’ll also make the fruit crumble for desert as well! Very exciting…..
Dear Lady Carnarvon;
I love this recipe. This is similar to the galette my husband makes for us. Fresh basil just seems to be the best with the tomatoes. My favorite pizza at home is tomato and basil with a little salt sprinkled and a bit of ground pepper.
Thank you so much for your Blog Lady Carnarvon. It is so elevating.
Thank you and I like to include some good basil leaves as they have so many health benefits, from vitamins K, C, A, to manganese, copper, calcium, iron, folate, magnesium and omega-3 fatty acids!!!
Could substitute or add spinach leaves and or a couple of thin shaved cucumber slices, a beet slice maybe. Lots of possibilities. I also would like oregano shaken on it when served to me. Sprinkle it with walnuts.
Dear Lady Canarvon,
I just stumbled upon your blog and what a delight! This looks absolutely PERFECT for a lunch gathering I have this weekend! It might even pass as “cheeseless pizza” for the children! Thank you!
Hoping you have opportunity to post more recipes as these look delicious.
I love this recipe. This would be especially good at the end of the season when having to pick everything off vines before the first frost hits. It seems like an elegant, yet simple dish. Have you ever tried it with some fresh goat cheese?
It is also good with good goats’ cheese – I do use a really good one as I think that makes all the difference…
I look forward to trying this! I love cooked tomatoes. Initially, I made a face thinking there would be eggs in this recipe because it looked “quiche-like” in which I hate quiche. Love eggs hate quiche lol Thank you for coming up with a recipe using tomatoes and pie crust!
Are the tomatoes sliced or peeled or just left whole to ‘pop’?
I usually slice them if they are large ones. If you are using baby tomatoes then I just cut them in half.
That looks delicious! I’ll save this for my next Brunch. Hello! from Montreal
I hope you enjoy it – I love basil – you probably know but the leaves have minerals, iron essential oils .. my husband has to have tomatoes every day!
Our book club is reading your book on Lady Catherine and I am making the tomato tart today as part of the dinner that we prepare for our book club meetings. The book was fabulous and I look forward to the discussion that we’ll have. I rewatched the Netflix special last night on Highclere and enjoyed it as much the second time as the first.
Have a wonderful day!
How exciting tell me what you think of Catherine!
The book club discussion was lively and everyone enjoyed the book and all the history that went into it. The tart was also a big hit! There wasn’t a crumb left. This will be a recipe I make over and over. Thanks for sharing!
Thank you – there was so much to write about – thank you
So glad you enjoyed it.
I am inspired, also for you lovely and simple baked eggs recipe thank-you
I loved Baked Eggs, and made it last Sunday supper – although I had not cream and used creme fraiche instead as I did have that !
Thank you very much for your recipes Lady Carnarvon I will put them into practice. I am writing from Buenos Aires Argentina. Very interesting your page and I love your home!
This tart was delicious! It was so easy to make but came out looking as though it was quite an effort.
Is the rapseed oil something for sale on line?
We sell our own in the gift shop here, but you can buy it in supermarkets. It is sometimes called canola oil.
Hello from Canada – what temperature do you suggest for the oven? Look forward to trying the recipe!
It is my fault for always using an AGA which is medium to hot..200°C, Gas Mark 6. 20 minutes. If you can just brush the pastry top with a lightly beaten egg before you put it into the oven for 20 minutes or so – it makes it crisper – can’t remember whether I said that!!
Hello from New York City Lady Carnarvon,
This sounds wonderful. I would love to make it. What would be the US measurement equivalents and what would be the oven temperature?
I would suggest a baking oven which is to my mind a medium temperature. I happily slice and pan fry tomatoes and if you have too many they can be the base for pasta sauce and stay in the fridge until needed. I will have a look at pastry measurements and on of my sister’s uses filo pasty as she has to avoid anything with lactose
Thank you so much, Lady Carnarvon,
I look forward to trying the recipe. Thank you also for the pasta sauce suggestion-I love to make that as well. The filo pastry sounds interesting.
The Upside Down Tomato Tart was such a treat for luncheon this past Sunday, and I also made your Summer Fruit Crumble for dessert after dinner with friends. I was hoping that you’ll be adding more recipes that you enjoy preparing that aren’t already in your books. I’ve only discovered your website since the Pandemic began, and it is so uplifting! Thank you for all you share.