French Tomato and Mustard Tart
Ideal as a side dish, with a salad, or as an aperitive, this tomato tart is very easy to make, and simply delicious! Let it transport you to the south of France with its incredible Mediterranean flavours!
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.
Notes
Approximate calories for one serving (2 slices)