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Classic French Tomato and Mustard Tart is a recipe that French people enjoy most in summer when tomatoes are in season.
At first, when you look at the list of ingredients, this Classic French Tomato and Mustard tart seems maybe too basic. However, it definitely has some tasty flavors on each bite.
What is its secret?
The condiment Dijon mustard with a little touch of onions, cooked with balsamic vinegar, deliciously enhances the tomatoes and pairs very well with the cheese. It is so good that one tart is not enough for all four of us. We want to eat more!
MORE IDEAS FOR SAVORY TART RECIPES YOU MIGHT LIKE:
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- Broccoli Prosciutto Boursin Quiche 🥦🥧
- Ratatouille and Anchovy Tart 🍅🍆🐟
- Pizza with Figs, Balsamic Onions, and Garlic Herb Cheese
Classic French Tomato and Mustard Tart
- 1 pâte brisée or puff pastry
- 3 large tomatoes cut into ⅛ slices
- 3 medium onions finely sliced
- 1 cup or more Parmesan, Pecorino Romano, Comté, Gruyère, Cantal, fromage de chèvre grated
- 2 tablespoon coarse Dijon mustard
- 1-2 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon herbes de Provence ou oregano
- olive oil
- salt, pepper
- Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
- Preheat oven at 390F.
- On a cutting board, sliced the tomatoes (⅛ inches) and put them on a plate. Salt them lightly and set them aside. This step will help to remove some juice from the tomatoes so the crust will not be too soggy (*).
- In a skillet, on medium-low heat, add 1 tablespoon olive oil, add the onions with salt, pepper, herbes de Provence, and let them cook until soft. Add a splash (about 1-2 Tbsp) of balsamic vinegar and sugar. Cook until the onions absorb all the vinegar and there is no juice. Set aside.
- Take your tart pan from the fridge. Spread evenly Dijon Mustard all over the bottom in a fine layer. Sprinkle evenly grated cheese on top. Scatter ¾ of the onions on the cheese. Take each tomato slice by shaking them gently before placing them nicely on the tart.
- Add the ¼ left onions on the top and sprinkle more grated cheese if you want. Drizzle some olive oil.
- Cook for 25 – 30 minutes until the crust and the cheese are lightly golden.
- Enjoy this delicious tart with a green salad on the side!