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All Recipes, Tapas / June 25, 2017

Tomato Tart – Coca de Tomate

– Tomato Tart – Coca de Tomate –

Appetizers were created to get everyone´s appetite ready for a special meal, we all love them, and they play an essential part in a great evening with family and friends. However, there are those times where the appetizer becomes the star of the night, it doesn´t matter if you serve scallops, skirt steak, or even fresh lobster as the main course, everyone´s still raving about that appetizer that you first brought out. This tomato tart, known as ¨Coca de Tomate¨ in Spain, is one of those appetizers. A couple of weeks ago we were at my aunt´s chalet, she has a beautiful old stone house constructed in the middle of an olive and almond tree field. While my aunt slaved over a wood fire making the most incredible paella, we feasted on this tomato tart (mind you we did send some her way, along with a glass of wine!). As we ate the amazing paella, which everyone loved and enjoyed, everyone was still raving about the tomato tart we ate before. These are the kind of appetizers that we all want to serve to our guests. Watch the video below on how to easily make this tomato tart, and wow the crowd on your next family get-together. Salud!

Watch the Video Below on How to Make a Tomato Tart – Coca de Tomate

Tomato Tart - Coca de Tomate

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Albert Bevia @ Spain on a Fork



  • 1 Cup All-Purpose Flour
  • 1 Tsp Active Yeast
  • 2/5 Cup Luke Warm Water
  • 1/2 Tsp Sugar
  • 1 Tsp Sea Salt
  • 1 Tbsp Extra Virgin Spanish Olive Oil


  • 2 Cups Tomato Puree
  • 2 Cloves of Garlic
  • 1 Onion
  • 1 Green Bell Pepper
  • 2 Tbsp Pine Nuts
  • 1/2 Tsp sugar
  • 1 Tsp sea salt
  • 3 Tbsp Extra Virgin Spanish Olive Oil


  1. Add a generous 1/3 cup luke warm water to a large bowl and then add 1 teaspoon of active yeast, mix together and let sit for about 5 minutes
  2. Then add 1 cup of all-purpose flour to the bowl, 1/2 teaspoon white sugar, 1 teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil and mix everything together until you form a dough
  3. Add some flour to a flat surface, knead the dough between 3-4 minutes and form into a ball
  4. Using the same bowl, grease it with 1 teaspoon of extra virgin Spanish olive oil, add the ball of dough, cover with some seran wrap and set aside
  5. Now mince 2 cloves of garlic, finely dice 1 onion and 1 green bell pepper
  6. Using a small non-stick frying pan, dry roast 2 tablespoons of pinenuts for about 3 minutes and set aside
  7. Grab a medium sized non-stick frying pan, heat it with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil
  8. Once the oil get´s hot, add your 2 minced garlics and cook for about 20 seconds, then add your diced onion and cook for about 4 minutes, then add the diced green bell peppers and cook for another 5 minutes
  9. Next add 2 cups of tomato puree to the pan, 1/2 teaspoon of white sugar, 1 teaspoon of sea salt, the toasted pine nuts, mix everything together and lower the fire to a LOW heat
  10. Pre-heat your oven to 210 C (410 F)
  11. Remove the seran wrap from the bowl, punch in the dough, add some flour to a flat surface, and knead for about 20-30 seconds
  12. Using a roller, roll out your dough into a thin rectangular shape
  13. Grab a baking pan or casserole dish that is about 12 inches by 6 inches, place on top of the dough and press down, remove the pan and with a pairing knife cut the shape of the pan
  14. Using parchment paper, add some olive oil on it and add the dough on top, then place it inside of the casserole dish
  15. Evenly distribute the tomato mixture on top of the dough and add the casserole dish to the oven between 15 to 20 minutes
  16. After about 20 minutes take your tomato tart out of the oven and let it rest for about 30 minutes
  17. Add your tomato tart to a cutting board and cut into 1 inch by 1 inch squares
  18. Garnish with some fresh parsley and add some toothpicks so they are easy to grab
  19. Enjoy!

Recipe Notes

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