Tarte à la Tomate et Moutarde (Tomato and Mustard Puff Pastry Tart)
Why this recipe works
- Sharp, balanced flavour: Dijon mustard cuts through the buttery pastry and highlights the natural sweetness of the tomatoes.
- Crisp pastry base: Scoring a border helps the edges rise while the centre stays structured enough to hold the tomato topping.
- Flexible serving: The tart works well warm or at room temperature, so it can be served straight from the oven or held briefly before lunch.
Get the most out of this recipe
Ingredient notes
- Choose firm ripe tomatoes: Tomatoes should be flavourful but not overly soft, so they hold their shape and do not flood the pastry.
- Use all-butter pastry if possible: All-butter puff pastry gives a cleaner flavour and a more delicate, flaky finish.
- Balance the mustard: Dijon should taste distinct but not harsh; spread it evenly and season the tomatoes well to round out the sharpness.
Texture tips
- Chill before baking: A short chill after assembly helps the pastry stay cold, which encourages better lift and flakiness in the oven.
- Manage tomato juices: If the tomatoes are particularly juicy, let the slices sit briefly and blot them before arranging them on the mustard.
- Add crème fraîche after baking: Keep the crème fraîche as a finishing topping rather than baking it, as high heat can cause it to split.
Timing notes
- Let it stand before slicing: A short rest after baking allows the tomato juices to settle and makes the tart easier to cut cleanly.
- Serve warm or at room temperature: The pastry is at its best once crisp and set, but the tart remains enjoyable after cooling slightly.
Make-ahead tips
- Prepare the toppings in advance: Tomatoes can be sliced shortly ahead of time and kept separate until assembly to avoid softening the pastry.
- Reheat gently: Warm leftovers on a baking tray at 180°C (355°F) until the pastry crisps again, then add fresh crème fraîche and thyme after reheating.
- Best on the day it is baked: The tart can be refrigerated, but the puff pastry has the best texture on the day it comes out of the oven.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. Roll the puff pastry out into a rough rectangle about 3 to 4 mm thick, then transfer it to the tray. Score a 2 cm border all the way round, taking care not to cut all the way through.
- Spread the Dijon mustard evenly over the centre of the pastry, staying inside the border. Slice the tomatoes into 5 to 7 mm rounds and arrange them over the mustard, slightly overlapping. Drizzle with the olive oil, then season with the fine sea salt and black pepper.
- Bake for 25 to 30 minutes until the pastry is deeply golden and crisp, and the tomatoes are soft with a little caramelisation at the edges. If the centre looks wet, bake for 3 to 5 minutes more until the juices have reduced. Leave to stand for 5 minutes so the tart sets slightly.
- Whisk the crème fraiche in a small bowl to loosen it, then dollop it over the warm tart. Strip the thyme leaves from the sprigs and scatter over the top. Slice and serve warm or at room temperature.
Recipe notes
Tips
- For a crisper base, chill the assembled tart for 10 minutes before baking so the pastry stays flaky.
- If your tomatoes are very juicy, slice them and leave them on a plate for 5 minutes, then blot lightly before topping the tart.
- This tart is best served warm or at room temperature; avoid reheating too hot or the crème fraiche can split.
Substitutions
- Replace Fresh thyme with Fresh basil for a softer, summery herb finish.
- Replace Crème fraiche with Greek yogurt for a lighter topping, added only after baking.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray in a 180°C (355°F) oven for 8 to 10 minutes until the pastry is crisp again, then add fresh crème fraiche and thyme after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Gluten Milk Mustard Wheat
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