Tarte à la Tomate (French Tomato Mustard Tart)
Why this recipe works
- Crisp pastry base: Starting the tart on a hot tray helps the puff pastry rise quickly and brown underneath.
- Sharp-savoury balance: Dijon mustard and ripe tomatoes cut through the richness of the Gruyère and buttery pastry.
- Fast assembly: Ready-rolled puff pastry keeps the work simple, with most of the time spent in the oven.
- Flexible serving: The tart slices well warm or at room temperature, making it useful for lunches, buffets and relaxed dinners.
Get the most out of this recipe
Authenticity notes
- French home-style tart: Tarte à la tomate is usually a straightforward savoury tart, focused on good tomatoes, mustard and a crisp pastry base rather than a rich custard filling.
- Dijon mustard matters: Dijon gives the tart its recognisable sharp layer, seasoning the tomatoes and cheese without making the filling heavy.
- Cheese variations: Gruyère gives a nutty melt, while Comté is a natural alternative with a similar French alpine character.
Ingredient notes
- Choose firm tomatoes: Use tomatoes that are ripe but still firm, so they bring sweetness without flooding the pastry.
- Use all-butter pastry if possible: All-butter puff pastry gives a cleaner flavour and a more delicate, flaky texture.
- Herb options: Herbes de Provence adds a rounded southern French flavour; fresh thyme gives a simpler, more focused herbal note.
Texture tips
- Keep the pastry cold: Assemble while the pastry is still chilled so the edges puff cleanly and the base stays structured.
- Manage juicy tomatoes: If the tomatoes release a lot of liquid, drain off the excess before arranging them on the tart.
Make-ahead tips
- Prepare components ahead: Grate the cheese and score the pastry in advance, then keep everything chilled until ready to assemble.
- Best on the day: The tart is at its crispest the day it is baked, especially if served warm or shortly after cooling.
- Re-crisp before serving: Reheat leftovers on a baking tray at 180°C (355°F) until hot and the pastry has crisped again.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and put a baking tray in to heat up. Slice the tomatoes into rounds and set them in a bowl. Toss with the olive oil, herbes de Provence, fine sea salt and black pepper.
- Unroll the puff pastry onto a cool baking tray or a flat surface. Score a 2 cm border all the way around (do not cut through), then prick the centre all over with a fork. Spread the Dijon mustard evenly over the pricked centre, keeping the border clear.
- Scatter the Gruyère cheese over the mustard in an even layer. Arrange the tomato slices on top, slightly overlapping, and spoon over any seasoned oil left in the bowl. Transfer the tart onto the preheated hot tray in the oven.
- Bake for 25 to 30 minutes, until the pastry is well risen and deep golden at the edges and the cheese is bubbling. If the tomatoes release a lot of juice, bake for a further 3 to 5 minutes to reduce it slightly. Leave to stand for 5 minutes before slicing and serving warm or at room temperature.
Recipe notes
Tips
- For the crispest base, make sure the baking tray is properly hot before the tart goes in, and keep the pastry cold until you are ready to assemble.
- If your tomatoes are very juicy, slice them and leave them in the bowl with the salt for 5 minutes, then pour off the excess liquid before tossing with the olive oil and herbs.
Substitutions
- Replace Gruyère cheese with Comté for a similar nutty melt.
- Replace Herbes de Provence with fresh thyme for a cleaner, more focused herb flavour.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
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 12 minutes until hot and the pastry re-crisps.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Gluten Milk Wheat
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