Mexican Tomato Tart With Cumin Pastry 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jun 4, 2014

If you're a fan of shakshuka, that North African dish of eggs cooked in a spicy tomato sauce, you'll appreciate this: Author Rose Elliot turns the idea into a tart and gives it a Mexican flair by blending cumin seed into the pastry.

Serve with a crisp green salad.

You'll need a 12-inch tart pan with a removable bottom.

Make Ahead: The pastry dough can be refrigerated, wrapped in plastic wrap, for up to 5 days; bring it to room temperature before rolling out and baking. The filling can be refrigerated for up to 1 week; it can go into the tart shell cold before baking.

Servings: 8
  • For the pastry
  • 2 cups flour, plus more for the work surface
  • 2 teaspoons cumin seed
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into tablespoon-size pieces
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons ice water, or more as needed
  • For the filling
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, chopped
  • 2 green bell peppers, cored, seeded and chopped
  • 28 ounces canned, no-salt-added diced tomatoes
  • 1/2 teaspoon crushed red pepper flakes
  • Fine sea salt
  • Freshly ground black pepper
  • 5 very fresh large eggs


For the pastry: Preheat the oven to 400 degrees.

Combine the flour, cumin seed, butter and salt in a food processor. Pulse until the butter is reduced to pieces the size of peas. With the motor running, dribble in the ice water 1 tablespoon at a time until the dough just starts to hold together. Add extra water as needed.

Lightly flour a work surface.

Transfer the dough to the work surface; knead the dough briefly, then shape it into a flat disk. Use a rolling pin to roll it out to about 14 inches in diameter, then carefully transfer it to the tart pan. Trim the edges even with the rim and prick the bottom with a fork in several places, then cover it with parchment paper or aluminum foil and add dried beans or coins to weigh it down. Bake for about 20 minutes, until the pastry feels firm to the touch.

Remove the paper or foil and the weights; bake for 10 minutes, until the bottom feels crisp. Remove from the oven; reduce the temperature to 350 degrees.

Meanwhile, make the filling: Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions and bell peppers. Cover and cook until the vegetables begin to get tender, 5 minutes. Stir in the tomatoes and crushed red pepper flakes; cook, uncovered, until the filling becomes quite thick, 15 to 20 minutes, stirring occasionally to avoid sticking. Remove from the heat; taste, and add salt and pepper as needed.

Spread the filling evenly in the parbaked tart shell. Create a large depression in the center, for one of the eggs, then create four more, evenly spaced around the edge. Crack the eggs into the depressions and season each one lightly with salt and pepper.

Cover the tart with aluminum foil. Bake until the egg whites are set but the yolks are still runny, 20 to 30 minutes. Serve warm or at room temperature.

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Recipe Source

Adapted from "The Best of Rose Elliot: The Ultimate Vegetarian Collection" (Hamlyn, 2014).

Tested by Joe Yonan.

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