Tomato & Mustard Tart Recipe
A French-inspired tomato and mustard tart with a flaky crust, Dijon mustard, and fresh tomatoes.
Ingredients
For the Tart Base:
- 1 pre-made puff pastry or shortcrust pastry
- 2 tbsp Dijon mustard
For the Filling:
- 3 large ripe tomatoes, thinly sliced
- 1 cup shredded Gruyère or mozzarella cheese (optional)
- 1 tbsp olive oil
- 1 tsp dried or fresh thyme
- 1 tsp dried oregano or basil
- Salt and black pepper to taste
For Garnishing:
- Fresh basil leaves (optional)
- A drizzle of olive oil
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 200°C (400°F).
- Roll out the puff pastry or shortcrust pastry and place it in a tart pan. Prick the base with a fork.
- Spread a thin, even layer of Dijon mustard over the crust.
Step 2: Assemble the Tart
- Arrange the tomato slices over the mustard layer in a slightly overlapping pattern.
- Sprinkle shredded cheese (if using) evenly over the tomatoes.
- Drizzle olive oil on top and season with salt, black pepper, thyme, and oregano.
Step 3: Bake the Tart
- Place the tart in the preheated oven and bake for 25 minutes or until the crust is golden and crisp.
- Remove from the oven and let it cool slightly before serving.
Step 4: Garnish and Serve
- Garnish with fresh basil leaves.
- Serve warm or at room temperature with a side salad.
Notes
- For extra crispiness, blind-bake the pastry for 10 minutes before adding the filling.
- Use heirloom tomatoes for a more colorful and flavorful tart.
- If the mustard is too strong, mix it with a little crème fraîche to balance the flavor.