This Tomato and Mustard Tart is a French classic, especially in the summer time. It is very easy to make and only uses four ingredients: a shortcrust pastry, some tomatoes, cheese and mustard.
You can find many different versions and variations of this recipe, with black olives, capers, mushroom, anchovies… Feel free to add whatever your heart desires. But to me, with this tart, simplest is best! If you can get your hands on tasty tomatoes, then this recipe really doesn’t need many addons!
Be my guest if you feel like making the shortcrust party yourself. For time and convenience (and lazyness), I usually use a store bough pastry.
For the cheese, again, use what you love or what you have on hand. The traditional recipe usually calls for gruyère, emmental or comté, but if this is not available in your area (or if the prices sky rocket), you can use cheddar, mozzarella, etc. To me the mozzarella cheese doesn’t give enough flavour, but once again, it’s up to personal preference.
As for the herbs, I really believe Herbes de Provence is the way to go. They just scream South of France. But you can use other herbs you have on hand that go well with tomatoes, like basil, oregano, thym, rosemary, or all of the above!
French Tomato and Mustard Tart
Equipment
- Tart dish
Ingredients
- 1 shortcrust pastry dough
- 2/3 tomatoes (depending on the size of the dish)
- 150 gr gruyère or emmental (block or grated)
- 2 tbs mustard
- Olive oil
- Herbes de provence (or basil, oregano, according to taste)
Instructions
- Preheat the over to 180°C (thermostat 7)
- Lay the dough in your tart dish. Prick the dough with a fork.
- Optional: Blind bake your dough (for the dough to be cooked evenly, even at the bottom). Cover it with parchment paper or aluminium foil (the paper must touch the dough directly), fill it with baking beans (if you don't have any, the aluminium foil touching the dough is enough) and blind bake for 12 - 15minutes, then remove the beans and paper, and bake for an extra 10 minutes, or until golden. Take out of the oven. Let it cool a few minutes.
- Brush the mustard all over the bottom of the tart.
- Cover with cheese.
- On top of the cheese, place thick slices of tomatoes all over. Add salt and pepper to taste.
- Add a little bit of olive oil all over. Sprinkle with Herbes de Provence.
- Bake at 180°C for about 30 minutes.
- Et voilà! Can be enjoyed hot, warm, or cold.
