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Cherry tomatoes tart with pesto crumble


  • 1 tart dough

  • 800 g of cherry tomatoes

  • 2 tsp of mustard

for the crumble :

  • 100 g of oatmeal

  • 30 g of pine nuts

  • 2 tbsp of pesto

  • 30-50g of almond butter

  • 30 g of hazelnuts


1. Preheat the oven to 180 °. Roll out the dough with its baking paper and line it into a pie dish. Prick it with a fork.

2. Spread it with mustard. Wash and dry the cherry tomatoes, spread them over the pie.

3. Prepare the crumble: Coarsely crush the hazelnuts (in a blender). In a bowl, combine the oatmeal, almond butter, hazelnuts, pine nuts and pesto. Lift the assembly by rubbing it in your hands to obtain a coarse sand. Spread this crumble over the pie.

4. Bake for about 40 minutes, the dough and the crumble should be golden. Take the tart out of the oven, let it cool down a bit before unmolding it on a serving platter. Serve it warm or cold.

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