This French Tomato and Mustard Tart is a classic French recipe that people enjoy mostly in summer when tomatoes are in season.
At first, when you look the list of ingredients this tart seems maybe too basic but it definitely has some tasty flavors when you bite in it. The spicy mustard and my little touch of onions, cooked in balsamic vinegar, enhance the tomatoes and pair perfectly with the cheese. It is so good that one tart is not enough for all four of us. We want to eat more!
- 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
- 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, finely cut the tomatoes and put them on a big plate. Salt them lightly and set aside. This step will help to remove some juice from the tomatoes so the crust will not be too soggy.
- Finely cut the onions, put them in a pan with olive oil, salt, pepper, oregano and let them cook until soft. Add a splash of balsamic vinegar and a little bit of sugar. Cook until the onions absorb all the vinegar and there is no juice.
- Take your tart pan from the fridge. Evenly spread Dijon Mustard all over the bottom. Sprinkle grated cheese on the mustard to your liking. Scatter 3/4 of the onions on the cheese. Slightly drain each tomato slice before placing them nicely on the tart.
- Add the leftover of onions on the top and sprinkle more grated cheese. Lightly pour 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.