Tomato and almond tart from Plenty More (page 284) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spring salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.272 in the US edition.

  • KarinaFrancis on January 24, 2023

    I’ve been wanting to make this for so long, it was a perfect way to use some beautiful heirloom tomatoes. I made half quantity of the frangipane and it was the right amount for a sheet of frozen puff pastry.

  • Glinys on April 09, 2021

    This is a good tart - made it with fairly tasteless winter tomatoes and it was unctuous and satisfying. The filling gives the tart texture and flavour from the Parmesan plus it absorbs any excess juice from the tomato so it isn’t soggy

  • luluf on June 29, 2020

    Made it twice and both times, I split the butter mix when adding the eggs but it doesn’t matter because it still tasted great. Everyone loves this tart. Next time I’ll whisk the eggs and add very slowly. I definitely think it’s worth making.

  • finebec on October 28, 2018

    Made with a skilled baker at my side, he declares it not worth doing again.

  • JLDuck on December 07, 2017

    Delicious. Be very generous with the tomatoes.

  • Charlotte_vandenberg on April 28, 2017

    As often, the result depends on the quality of the ingredients: very ripe tomatoes and good puff pastry and we had a very delicious lunch!

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