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Tomato Tart with Mustard

An easy French recipe that's typical of Provence: a simple puff pastry tart topped with a layer of mustard, grated cheese and topped with sliced fresh tomatoes and herbs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 people
Calories: 338 kcal
Course: Appetizer , Lunch
Cuisine: French

Ingredients

  • 1 230g (8oz) roll of ready-made puff pastry
  • 4-5 tomatoes depending on their size
  • 3 tablespoon Dijon mustard
  • 300 g (10½oz/ 1¼ cups) emmental or gruyère cheese grated
  • 1 teaspoon fresh thyme or dried (herbes de Provence)
  • 1 tablespoon olive oil extra virgin
  • 5-10 olives (Niçoise, Nyons or green) optional

Instructions

    Cup of Yum
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
  2. Roll out the puff pastry and press into a tart pan lined with baking paper. Pierce the pastry with a fork and spread the mustard evenly all over the surface. Sprinkle over the grated cheese.
  3. Slice the tomatoes thinly and discard the seeds. Place on top of the cheese layer and sprinkle with the herbs. Evenly sprinkle over a little fleur de sel salt (Celtic sea salt or Maldon flakes), a few turns of the peppermill and dribble over the olive oil in a zig-zag.Add a few olives, if using, or add on top after baking.
  4. Bake in the oven for 35-40 minutes.

Notes

  • Serve immediately with a simple green salad.
  • Fresh tomatoes: The larger your tomatoes the better. Best made with the large Coeur de Boeuf French tomatoes (or Marmande), as they have less seeds. However, round tomatoes are great too - just discard the seeds so that no extra liquid leaks into the pastry.
  • Puff Pastry: Great with ready-made - either ready-rolled (32cm/12.5oz diameter) or roll out a block of defrosted if frozen.
  • Nutrition per serving per % daily value: 14g protein, 30% total fat, 16% dietary fibre, 7% total carbohydrate.