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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:
- Sardines and Eggplant Tart
- Eggplant Tomato Mozzarella Tart
- French Leek Zucchini Ham Quiche
- 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!
This was amazing!!! I opted for a store bought pie crust for ease. We used one large onion and that was abundant. Herbes de Provence really made it gorgeous; I didn’t see a quantity So I used about a level tablespoon. Merci for a fantastic weeknight dinner!
Thank you very much Christa for your feedback! I am so happy that you enjoyed my recipe 🙂
Thank YOU for such a treat. We are keeping this as a regular In our kitchen—some vine-ripe tomatoes are in a bag on the counter for tomorrow’s brunch. I’m going to scoot around your page for some other recipes. Delicious!
Thank you very much, Christa, that is so great to hear!
Thank you Francoise for your delicious recipe. My family loved it!
I made a couple of changes based on what I had at home.
I freeze my homegrown tomatoes and decided to use the melting bits of tomato and their liquid in your Pâte Brisée recipe instead of the ice water. I also blind baked the crust for about 5-10 minutes before filling.
I only had Asiago, so I grated about a cup and put all of it on top of the mustard layer. I didn’t have enough fresh tomatoes, so I cooked down some of the frozen ones and put them on top of the cheese. I was out of herbs de Provence, but I did have some fresh basil and Italian parsley, which I put on the tomatoes, then the caramelized onions, sans sugar and finally the two sliced fresh tomatoes on the top.
I felt like I was back in my grandmother’s kitchen and I thank you for helping me relive those memories.
Thank you Gina! I am so glad that your family enjoyed my recipe and this reminded your time with your grandmother.
Enjoyed a relaxing and very tasty Christmas Eve dinner, thanks to this easy recipe (I used a ready made pie crust). My sister-in-law gave me this recipe years ago, minus the onions. I particularly liked the added flavor and fullness of your extra addition. Great idea.
Great! Thank you Elinor, for your feedback!
Ooops, forgot to rate it with my comment above! Simply delicious 😋! I’ve already forwarded it on to 3 friends here in Germany!
Thank you very much Elinor! It is kind of you!
Can you make this ahead of time
Hi Lucy, Yes you can make this tart in advance and reheat it in the oven at 350 F to your liking.
Delicious! I had to use a regular pie crust, and used Maille creamy dijon ( not a fan of coarse mustard). Used mostly parm with a bit of leftover gruyere / swiss. Absolutely wonderful. Could eat this every day. Try it!
Thank you so much, Brenda! So glad you enjoyed it.