French tomato tart recipe
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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetable pies and tarts
- Tomato tart
Use up your fresh garden tomatoes to make this tomato tart flavoured with herbs and Dijon mustard. Serve warm or cold.
4 people made this
- 1 large savoury pastry case
- 3 sprigs fresh oregano, leaves removed
- 3 sprigs fresh thyme, leaves removed
- 1 1/2 tablespoons grainy Dijon mustard
- 1 1/2 teaspoons honey
- 1 teaspoon pressed garlic
- 6 tablespoons olive oil
- 3 tomatoes, cut into thin slices
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 sprig fresh oregano, leaves removed
- 1 sprig fresh thyme, leaves removed
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease a large tart pan with butter.
- Lay the pastry case in the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic and olive oil to a creamy paste. Spread mixture over the bottom of the pastry case to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the tart. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
- Bake in the preheated oven until the pastry is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.
Reviews & ratingsAverage global rating:(20)
Reviews in English (15)
by Jennifer Baker
This is DELICIOUS. Be sure to use whole seed dijon mustard. I was afraid the amount of olive oil would make it runny, but it emulsified enough and made a wonderful filling. I drained my tomatoes for a few minutes so they wouldn't wash out the tart, and baked it in a small stoneware pan. It did feel and taste like something I would eat in a French bistro or cafe. Simple, tasty, and divine! I look forward to making this for girlfriends!-07 Aug 2012
by Judy in Delaware
This is truly delicious. I used a refridgerated pie crust in a regular glass pie pan. Didn't have fresh herbs so had to use dried. After placing the ingredients in the pie crust, instead of crimping the edges, I folded the excess over the filling.....about one ince. I did have to bake it longer to get a nice crisp crust, but it was absolutely to die for. Even the next day at room temp! Great recipe...thanks pocohr. It's a definite keeper.-10 Aug 2012
by james rogers
Followed the recipe as is with changes as per the AR Magazine.I also used Roma tomatoes, so as to have less liquid in the pie. I think this helped greatly, since the pie was still just a touch on the too moist side. Also, instead of fresh herbs I used dry. That way they could be added into the pie mix and baked in without being burned. I layered the generously sliced tomatoes half-stacked on one another so that there was basically two layers, to help give the tart some depth. Finally, I had plenty of pie crust left over (home made) so I cut strips and laid criss-cross over the top.Taste: not as "tangy" as the recipe name would indicate. Not sure how to do it, but if the "tangy" factor could be raised would really be a great dish. However, was quite a nice dish. Even as a leftover it was good.Will definitely make again.-08 Sep 2013
French Tomato Tart
Amount Per Serving Calories 441 Calories from Fat 61 % Daily Value * Total Fat 30g 47 % Saturated Fat 15g 75 % Cholesterol 98mg 33 % Sodium 531mg 23 % Total Carbohydrate 28g 10 % Dietary Fiber 2.3g 10 % Protein 15g 30 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Watch a Video Demo of This Recipe Below!
I think these tarts are most beautiful when you can use a variety of tomatoes in different colors so feel free to mix them up! Some of my favorites include:
- Cherokee Purples for their rich deep red color
- Kellog's Breakfast for their bright yellow color
- Throw in a few Green Zebras or Mr. Stripey's for their pretty striped designs
- Nestle in a few cherry tomatoes for their color and size.
These are all varieties I grow in my garden each year and I love to make this tart as a fun way to show off my harvest! Looking for tips on growing tomatoes? Watch my Tomato Growing Tutorial on my gardening YouTube Channel.
French Fare: Tomato And Anchovy Tart
Sift the flour onto the workspace. Add the softened butter, cut into pieces. Combine the flour and butter with your fingertips until you achieve a sandy consistency. Add the salt, the water and the egg yolk. Mix the ingredients until they are evenly combined. Bring the dough together into a ball. Wrap in plastic wrap.
Chill the dough for 2 hours until it becomes firm. The savory pie dough is ready to be used.
For the tart
Preheat the oven to 300°F. On a floured work surface, roll out the Savory Pâte Brisée with a rolling pin to 5 millimeters thick, between ¼- and 8-inch. Place the dough in a buttered tart pan. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Prebake this tart base at 300°F for 8 minutes. Set aside to cool.
Make the tomato coulis. Thinly slice the onion. Heat the olive oil in a saucepan, and add the onion. Quarter the vine tomatoes and add them, along with the garlic and the thyme. Do not season with salt, as the anchovies will add enough salt to the recipe.
Simmer over low heat for 10 minutes. Purée the sauce in a blender or with an immersion blender, and pass it through a chinois.
Bring the oven temperature up to 350° F. Pour some of the tomato coulis into the cooled, prebaked crust. Add the cocktail tomatoes, the black olives and the anchovy fillets.
Classic French Tomato and Mustard Tart
- 1 pâte brisée (pie crust)
- 3 large tomatoes
- 3 onions
- Grated tasty cheese such as Parmesan / Pecorino Romano / Comté / Gruyere / Cantal.
- Coarse Ground Dijon Mustard
- Balsamic vinegar
- Oregano or herbes de Provence or Italian seasoning
- Olive Oil
- Salt, pepper
French-Style Tomato Tart Recipe
A French-style tomato tart is wonderfully simple and delicious. This tart is a canvas that can be tailored to your taste – add herbs to the crust, use different flavors of mustard or experiment with various cheeses. This very adaptable tart can be made in any number of shapes and sizes, utilizing the best tomatoes of the season.
Excellent as a stater or with a nice green salad for lunch. Pairs beautifully with Chardonnay.
Pre-baked savory tart crust, lightly browned (be careful not to over bake) and cooled
3 Tomatoes (give or take – depending on size), thinly sliced
1 heaping Cup Gruyere (or similar cheese), grated
2 Tbs Mustard (I use a combination – dijon and whole seed)
Preheat oven to 375 degrees.
Lightly spread mustard so it coats the bottom of the cooled tart crust.
Evenly sprinkle shredded cheese across mustard.
Layer sliced tomatoes in an overlapping, concentric circle, covering the cheese. (I find it easiest to start in the center and work out.)
Place filled tart pan on a baking sheet to make clean-up and transport easier.
Bake 30 – 40 minutes, keeping an eye on it after 20 minutes. Tart is ready when cheese begins to bubble up and tomatoes are tender.
Serve at room temperature.
Tomato Trio and Dijon Mustard Tart
1 puff pastry crust square (9x9)
1 Beefsteak tomato (such as Caspian Pink or Brandywine Pink)
2 round medium-size salad tomatoes (such as Costoluto Genovese)
5 cherry tomatoes
30gr of grated parmesan cheese.
3 tablespoons of Dijon Mustard (French-style) or 1 tablespoon (non-French-style)
1 teaspoon Herbs de Provence
½ tablespoon olive oil
Salt, pepper (to taste)
Preheat your oven to 410°F.
Lay the puff pastry flat on a baking sheet, on top of a baking tray.
Slice the beefsteak tomatoes and round tomatoes evenly (1/2 inch slices) and lay them flat on sheets of paper towel for a few minutes, so the juices get absorbed a bit. Cut the cherry tomatoes in half.
Spread 1-3 tablespoons of Dijon mustard over the pastry, leaving a small border all around. Sprinkle with parmesan cheese all over. Spread the tomato slices evenly all over the pastry square, trying not to overlap them. Sprinkle herbs de Provence, and salt and pepper to taste.
Bake for 30 minutes, until pastry looks crispy and golden. Let cool down on a rack for a few minutes.
Before serving, drizzle with olive oil. Enjoy it warm or at room temperature.
Heirloom Tomato Tart
The French version of pizza, an easy rustic tart made by hand and topped with the best of summer’s tomatoes or favorite veggies. Nothing fancy, you really don’t have to be a pâtissier to make it, the hardest thing is waiting for it to come out of the oven. Resist the temptation to take it out too soon, let it get golden brown, flaky and crispy.
Eggy, cheesy quiche lorraine makes for a refined, delicious brunch. Quiche Lorraine Todd Coleman
Sweet shrimp and crabmeat elevate cheese-filled quiche in this recipe from Long Island, New York’s Modern Snack Bar. Crab and Shrimp Quiche Landon Nordeman
- 1 head garlic
- 3 tablespoons olive oil
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee for Tomato Tart
- 2 ounces Italian fontina cheese, grated (about 1/2 cup)
- 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl mash with a fork, and set aside. Discard the papery skins.
On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges transfer to the refrigerator to chill, about 30 minutes.
Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.