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Tomato and Mustard Tart Recipe

Tomato and Mustard Tart Recipe

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So much of the joy and beauty of cooking lies in simplicity. Take a few basic top-quality ingredients and you realize there is no reason to turn yourself inside out to put something lovely, tasty, and tasteful on the table.

I think this tart is a dream. Add a simple tossed green salad and you have a rapturous meal that is easy to assemble, but fancy enough to serve your luncheon guests.


For the tart dough:

  • ¾ cup whole wheat flour
  • ¾ cup bread flour, plus extra if needed and for dusting
  • 1 package (2 ¼ teaspoons) instant yeast
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon sugar
  • 2 teaspoons extra-virgin olive oil

For the tart:

  • 2 large tomatoes, peeled, cored, seeded, and chopped (about 2 cups)
  • Flour and polenta, for dusting
  • ½ cup sharp imported French mustard
  • ¼ cup mixed minced fresh chives, parsley, and basil
  • Extra-virgin olive oil spray


For the tart dough:

In the bowl of the food processor, combine the whole wheat flour, bread flour, yeast, salt, and sugar and pulse to mix. Combine ½ cup of hot water and the olive oil in a measuring cup. With the motor running, gradually add enough of the hot liquid for the mixture to form a sticky ball. The dough should be soft. If it is too dry, add 1-2 tablespoons more hot water. If it is too sticky, add 1-2 tablespoons flour. Process until the dough forms a ball. Transfer to a clean, floured surface and knead by hand for 1 minute. Cover with a cloth and let rest for a least 10 minutes before rolling.

For the tart:

Place the tomatoes on several paper towel layers to drain.

Place the baking stone on the bottom rack of the oven. Preheat the oven to 500 degrees.

On a generously floured work surface, roll the dough into a 12-inch round. Sprinkle the wooden pizza peel with polenta and place the round of dough on the peel. Working quickly to keep the dough from sticking, assemble the tart: Spread the mustard evenly over the dough. Arrange the tomatoes on top of the mustard. Sprinkle with the herbs.

Slide the dough off the peel and onto the baking stone. Bake until the dough is crisp and golden and the top is bubbly, about 15 minutes. With the metal pizza peel or large spatula, remove the tart from the baking stone. Spray it with olive oil. Transfer to a cutting board and cut into 8 wedges. Serve immediately.

Tomato Tart with Smoked Mozzarella and Dijon

Our take on a Southern classic is super delicious, and kind of tastes like biscuit pizza&mdashthe biscuit is flaky and buttery with a fun cornmeal texture, and the tomatoes are tender and juicy without sogging out the crust. Mixing the mayonnaise and cheese together makes things feel even more Southern. Your local farmers&rsquo market will have the most delightfully colorful tomatoes with the best flavor, so search there. For a crispier crust, invert a rimmed baking sheet, which will circulate more air underneath it. You can also reheat this in the oven without sacrificing any taste&mdashjust wrap it in foil first.

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.

Tomato and mustard tart


Dietary information

Main ingredient

Sourced from
The Cook’s Companion App and book

This tart can be made with either home-made or commercial puff pastry.


10–12 thick slices tomato, seeded

1 quantity Puff Pastry (recipe in the Cook’s Companion App or book)

1 tablespoon Dijon mustard

2 tablespoons shallots, finely chopped

freshly ground black pepper

1 tablespoon basil leaves, freshly chopped


Drain tomato for 1 hour on a clean tea towel. Preheat oven to 220°C. Roll pastry to make a 20 cm round 5 mm thick, then transfer to a baking tray and prick all over with a fork. Spread pastry with mustard and bake for 10 minutes. Scatter with shallots and arrange tomato on pastry, then season and drizzle with oil. Bake for a further 10 minutes. Serve scattered with basil and accompanied by a leafy salad.


  • For the pastry:
  • 160g plain flour, plus extra for dusting
  • 20g grated vegetarian-style Parmesan or regular Parmesan
  • 90g unsalted butter, softened
  • 10 basil leaves
  • 1⁄2tsp salt
  • 1 egg
  • For the filling:
  • 3–4 ripe, medium tomatoes, all of similar size and shape, thinly sliced
  • 1tbsp flat-leaf parsley, finely chopped
  • 150ml single cream
  • 150ml crème fraîche
  • 2 eggs
  • 1 heaped tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • 20g grated vegetarian-style Parmesan or regular Parmesan

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

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Mathilde’s tomato tart

I read a new novel, The Margot Affair, last month and loved it. It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded.

“The salt-cured cod was layered with cream mashed potatoes and presented in a small cocotte… the mussels bathed in white wine and garlic sauce.”

“Caramelized slices of pear hid beneath the custard, and the top was sprinkled with shards of toasted almonds.”

“She made it with whole milk and a dash of cream and pieces of dark chocolate. I dipped a piece of buttered toast into the chocolate.”

Because I buy and read books completely blind — I don’t like reading reviews or even the backs of books or I find I’m always waiting for [something that is mentioned that’s not a spoiler, sure, but still a thing I now know will happen and I only want to know when] and it’s not as fun. I also didn’t know anything about the author, Sanaë Lemoine going in and hadn’t realized she is, in fact, a Food Person, a former cookbook editor from Phaidon and Martha Stewart. No wonder every time a character cooks, you want to be in the kitchen with them. After I mentioned on Instagram how much I’d enjoyed the book, Lemoine emailed me to ask if I’d like recipes for any of the dishes mentioned. A real recipe from a fictional character? Is it too bizarre? Even more challenging was choosing between the clafoutis with caramelized pears (above) and other dishes but in the end it’s tomato season and I had no chance resisting the recipe behind this passage, which sounds like the only kind of August I want to have:

“For dinner Mathilde made a tomato tart with fennel salad. She had bought the tomatoes at the market and they spilled juice onto the cutting board as she sliced them open. She always made her own crust and shaped it like a true pâtissier, leveling off the edges until it was flush against the mold. Beneath the tomatoes, she added a layer of parsley pesto and grated cheese.”

I used heirloom tomatoes but you do not need to — I try to limit my fussing over heirlooms here, anyway, because it feels like hagiography — any good field-grown tomato will work, or even smaller tomatoes, halved or sliced. Inspired by Mathilde, I did indeed make my own crust and leveled off the edges, but I won’t tell anyone if you use a storebought crust or sheet of puffed pastry instead (for the latter, I’d bake it flat, as we do here). The result is exactly as good as it sounded in the book, an abundantly flavorful, very summery light meal. We had it with a green salad with a vinaigrette I snuck a spoonful of mayo into, also inspired by Mathilde, but next time I’m going to make my favorite fennel salad — do you want the recipe? anyone? (I always get tumbleweeds when I talk about fennel, it’s okay, sigh, more for me.) However you serve it, I hope you love it as much as we have for lunch this week.


Mathilde's Tomato Tart

  • Servings: 8
  • Time: 2 hours
  • Source:Sanaë Lemoine, as described in The Margot Affair
For the crust (pâte brisée)
For the filling

Bake shell: Preheat the oven to 375ºF with rack in center. Place the tart pan on a rimmed baking sheet. Weigh the crust down with parchment paper and pie weights, dried beans, or rice (that you don’t plan on using for anything else). Bake crust for 20 minutes. Remove parchment and weights. If there are any cracks or breaks, you can patch with the remaining dough. Bake for 5 minutes more. Remove from oven and let cool.

Make the filling: Meanwhile, place tomato slices on a rimmed baking sheet and lightly sprinkle with salt.

Combine garlic, parsley, basil, and ½ teaspoon salt in a food processor. Pulse until finely chopped. Add olive oil and pulse until a spreadable paste forms. You might need to scrape down the sides of the food processor a few times. If making the herb mixture in advance, store in the refrigerator with plastic wrap pressed against its surface.

Blot tomatoes with paper towels to remove excess liquid.

Using a small spoon or offset spatula, spread Dijon mustard evenly on the bottom of the crust. Evenly distribute cheese on top. Dollop with herb mixture and gently spread to cover in a thin layer. Top with tomatoes, overlapping. Cut smaller pieces of tomatoes to fill gaps. The tomatoes shrink while roasting, so keep them snug and the tart pan full. Lightly brush tomatoes with olive oil and sprinkle with freshly ground pepper.

Bake tart: Until tomatoes are softened and the crust is golden, about 50 minutes and up to 1 hour, until the tomatoes are deeply roasted. Allow to cool slightly then serve warm or at room temperature.

Do ahead: You can make the dough a few days in advance and refrigerate. You can also bake the crust one day and make and bake the filling another, as I did. Leave at room temperature no need to wrap. Leftovers of the finished tart keep in the fridge for 4 to 5 days.


  • 1 x 400g packet frozen puff pastry, thawed
  • 250g smoked mackerel fillets
  • 5ml (1 tsp) wholegrain mustard
  • 60ml (¼ cup) crème fraîche
  • 1 egg, beaten
  • 4 medium ripe tomatoes, cut into wedges
  • 45ml (3 tbsp) fresh coriander or
  • flat-leaf parsley, chopped
  • salt and freshly ground black pepper, to taste


Preheat the oven to 220°C. Unroll the pastry onto a lightly floured work surface and score a line on all four sides to form a 2,5cm edge.

Prick all over the centre of the pastry with a fork and bake for 10 minutes.

In the meantime, remove the skin from the mackerel and break the fish into small chunks.

Mix the mustard and crème fraîchetogether in a small bowl.

Remove the pastry from the oven and push back the centre with the back of a fork. Brush the pastry edge with beaten egg and spread the crème fraîche mixture over the centre of the pastry. Scatter the mackerel, tomatoes and coriander or parsley on top and season.

Return the tart to the oven and bake until bubbling, about 12 – 15 minutes.

This easy “French Tomato and Mustard Tart” is the perfect light meal when served with a salad and a glass of crisp white wine.

For step-by-step instructions visit:


  • 1 Tablespoon Kosher salt
  • 5 Roma or Plum Tomatoes, sliced
  • 1 Ready Made pie crust, thawed
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 Tablespoon fresh thyme
  • 6 basil leaves, chiffonade


  1. Preheat oven to 400 degrees F. In a large bowl, sprinkle salt over the sliced tomatoes and set aside.
  2. Unroll thawed pie crust over a 9" tarte pan. Press into pan and poke with a fork.
  3. Spread the Dijon mustard evenly over the pie dough.
  4. Lay the tomato slices, one by one, over the mustard, starting at the edge of the tart pan first. Continue in a spiral until you reach the center.
  5. Sprinkle with pepper, thyme and basil.
  6. Bake in the oven for 25-30 minutes until the crust is browned.
  7. Serve hot.


French Tomato and Mustard Tart from

One Response to “French Tomato and Mustard Tart”

I made this last night. It’s SO easy and so delicious!! I needed some protein in the meal, so I added some thin strips of ham. Yum! Thanks for posting this recipe, Kristina!

Simple Tomato and Mustard Tart

Today’s inspiration. French Cuisine. A simple tomate and mustard tarte.

Few year ago, I discovered in France a savory tart “tarte à la tomate”. I felt in love with it.

The French tart is basically made with red tomatoes, Dijon mustard and fresh herbs. The base is the classic Pâte Brisée.

There are a lot of variations to this tart. some recipes include tuna others add zucchini, etc.

I will keep it simple, using Pâte Brisée ready-made and few fresh ingredients.

What are the main ingredientes for the tomato and mustard tart ?

1) Ripe tomatoes. Different varieties of tomatoes offer a more complex flavor.

2) Grated cheese. My choice was a mix of grated Comté + Emmental (French cheeses).

¿How to assemble the tomato and mustard tart?

prepare this tart is so easy that while my daughter was assembly the tart I was shooting all the process.

Let’s begin: Unroll the Pâte Brisée (ready made ) on the tart mold, add a layer of Dijon mustard.

Add the grated cheese. Placed a first layer of the tomato slices. Then place the Onion Rings.

Cover the onions with a second layer of tomatoes , to protect them to be burn in the oven. Add fresh thyme, a pinch of salt and drizzle wit olive oil on top.

Bake until golden brown and the tomatoes are cook. If the Pâte Brisée is golden brown and the tomatoes are not cook. Cover with tin foil and bake extra time.


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