This tomato tart is a French classic. Pastry, sharp Dijon mustard and tomatoes at the height of their season – three simple components that make for an exceptional dish that looks impressive yet couldn’t be simpler to assemble! We’ve been living on various versions of this all summer, both in Toronto and in France – I could honestly eat it every day!
You can use store bought pastry if you like but there’s something immensely satisfying about pulling together this entire dish from scratch (and the pastry will just be better!). And because it’s supposed to be rustic, don’t worry if if isn’t a perfect circle, square or rectangle!
French tomato and mustard tart
Easy French tomato and mustard tart - a simple dish but one that will impress your guests!
Ingredients
For the pastry:
- 1 1/2 cups (225g) all-purpose flour
- 1 stick (8 tablespoons/ 113 g) unsalted butter
- Pinch flaky sea salt
- 1 large egg
- 2-3 tablespoons ice cold water
For the tart:
- 2-3 large tomatoes
- 1-2 smaller tomatoes
- 3-4 tablespoons plain Dijon mustard (I prefer Maille)
- Freshly ground pepper
- Flaky sea salt
- 1 large egg, lightly beaten, for egg washing the edges of the tart
Instructions
Make the pastry:
1. Whisk the flour and salt in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
2. Make a well in the middle of the flour mixture and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.
3. Add the water and mix until the dough is firm enough to form a ball when you press it together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
4. Refrigerate for at least 1 hour, or up to 3 days in the fridge. You can also freeze the dough, tightly wrapped in plastic for up to 3 months. Thaw it overnight in the fridge before you roll and bake.
5. Slice your tomatoes fairly thickly (1-inch slices/ 2 cm). Place them in a single layer on a baking tray lined with paper towels and cover with a single layer of paper towel. This will help prevent the tart from getting too soggy when it's cooked.
Assemble the tart:
1. Preheat oven to 400˚F. Line a baking tray with parchment paper.
2. Remove pastry from the fridge an let it sit for about 10 minutes so it's easier to work with.
3. Roll out the pastry to approximately 14-inches (35 cm) in diameter (for a round tart). Place the pastry on the parchment-paper lined baking tray
4. Spread the mustard evenly around the pastry base, leaving approximately 2-inches (5 cm) around the edge.
5. Layer the tomatoes in a single layer over the mustard. Fill in the gaps with the smaller slices of tomato.
6. Sprinkle the salt and pepper on top of the tomatoes, tuck the pastry edges around the tomatoes.
7. Brush the edges of the tart with the egg wash.
8. Bake until the tomatoes are roasted, the edges of the tart are golden brown and the bottom is cooked through, approximately 45 minutes.
9. Remove from the oven and allow to cool slightly on a wire cooling rack. Serve warm or at room temperature with a green salad.
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Happy (French) Friday! Enjoy!
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It does look delish, Mardi…
Yum, this is my favorite tart recipe! I’ve made it for my coworkers before, where it immediately took on the name “pizza tart,” but I’ve also made it to great success with asparagus, too! I’m looking forward to a mushroom version in the winter.
I love making this tart-the pastry is fantastic, and who knew that tomatoes and Dijon were such a heavenly match? Our last mountain picnic started with this dish and it was a hit with our friends.