Tomato tart: secrets to healthy, homemade preparation

Tomatoes are often one of those ingredients we cook with without giving them much thought, yet they contain compounds that are beneficial for the skin. They naturally contain antioxidant pigments that can contribute to daily skin wellness.

Lycopene, for example, is mainly found in the skin of the fruit. According to several scientific studies, this pigment may help the body better manage certain free radicals, which tend to accumulate when the skin is exposed to the sun or pollution. This is not a promise, just a general observation that often appears in the literature.

Tomatoes also contain a small amount of vitamin C and other compounds that contribute to healthy skin when included in a varied diet. It's a little extra that's easy to add to your daily routine.

To make a successful homemade tomato tart, the choice of tomatoes really changes the result. Some varieties release a lot of water, others hold up better when cooked, and sometimes that's enough to transform a slightly soft pastry into a crispy tart.

They have dense flesh and a fairly strong flavour. When they are still a little firm, they hold up well during cooking and retain their shape. If they are too ripe, however, they quickly become soggy.

Roma tomatoes are often the variety we instinctively choose for pies: they contain less water and cook fairly evenly. They work very well for a simple pie or a slightly Provençal version.

Tomatoes are colourful and fragrant, with some varieties being firm and others much softer. Choose tomatoes that are not too ripe, otherwise the pastry may absorb all their juice.

Cherry tomatoes are ideal for tartlets or a small, slightly caramelised thin tart. They burst slightly when cooked, but this adds to the flavour. 

Less commonly used, but they can give the tart a more tangy flavour. They generally release a little less water, so they can be an option for adding variety without complicating the recipe.

Mozzarella always adds a comforting touch to a homemade tomato tart, but not all mozzarella behaves the same way when cooked. As with tomatoes, some release a lot of water, others have a stronger flavour... and this can really change the result.

Mozzarella fior di latte, made from cow's milk, has a soft texture and a fairly mild taste. It generally contains slightly less fat than mozzarella di bufala, which gives it a lighter texture after cooking. The buffalo milk version is creamier, sometimes a little richer, but has a more pronounced flavour. Both are suitable for use in a tart, depending on the desired result: more subtle or more indulgent.

As mozzarella is a fresh cheese, it naturally contains a lot of water. When cooked, this can make the pastry soggy. To avoid this, simply leave the mozzarella to drain for a few minutes or press it lightly in paper towels. Adding it at the end of cooking can also limit excess moisture.

These industrial versions sometimes have a drier texture, but their taste is often less expressive. They may be suitable on occasion, of course, but are not essential for making a classic tomato and mozzarella tart.

Mozzarella is a fresh cheese, so it contains lactose. Some people who are sensitive to lactose may experience digestive discomfort, while others digest it without any problems. Mozzarella di bufala generally contains slightly less lactose, which may make it easier for some people to consume.

For a change from the classic version, you can also use other cheeses: a few slices of goat's cheese, crumbled feta, or even a little Parmesan for a more Provençal version. These alternatives work well in a tomato and cheese tart without making the recipe too heavy.

This article was written by Joséphine Bourcier, dietitian at Ginette et Josiane, and Audrey Ho Van Cam, co-founder of Ginette et Josiane. Together, they work daily on developing a platform dedicated to digestive disorders and, in particular, creating low FODMAP recipes that are easy to digest and healthy. Their ambition is to reconcile the French with their food and their digestive health.