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!
Classic French Tomato and Mustard Tart
Ingredients
- 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
- Sugar
- Oregano or herbes de Provence or Italian seasoning
- Olive Oil
- Salt, pepper
Instructions
- 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 ¾ 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.
Tried this recipe?Let us know how it was!
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!