Name: Easy tomato tart
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: french
Ingredients: 1 sheet puff pastry sheet; 1 lb mixed tomatoes; 2 tbsp grainy mustard; 1 clove garlic; 2 tbsp crème fraîche; 3 sprigs thyme; olive oil; sugar; salt; pepper

Easy tomato tart

Based on 34 ratings

In app

Carolin Roitzheim

Food Editor at Kitchen Stories

"This spicy tomato tart with mustard is a typical summer recipe, which is lovingly prepared in France during tomato season. I got to know this dish through my sister's French ex-boyfriend, who gave me his mother's family recipe and immediately won me over. But what can I say, unfortunately only the recipe has stayed... For the sake of convenience, this tart is made using ready-made puff pastry, but you can of course make your own. The buttery pastry is spread with a decent dollop of coarse Dijon mustard, which is tempered a little by the crème fraîche. You like it a bit spicier and more intense? Then simply adjust the ratio of crème fraîche and mustard to your taste! For the tomatoes, choose a colorful, aromatic mix of ox heart tomatoes, cherry tomatoes and vine tomatoes. If you like, you can also grate some Gruyère or Comté cheese on top."

Step 1/ 3

Preheat the oven to 200°C/400ºF. Finely chop or grate the garlic. Slice larger tomatoes very thinly using a vegetable slicer, if you have one. Cut cherry tomatoes in half. Place in a baking dish, salt, and let stand for about 10 min to release some of the liquid.

½ clove garlic

225 g mixed tomatoes

salt

oven

fine grater

mandoline

cutting board

knife

baking dish

Preheat the oven to 200°C/400ºF. Finely chop or grate the garlic. Slice larger tomatoes very thinly using a vegetable slicer, if you have one. Cut cherry tomatoes in half. Place in a baking dish, salt, and let stand for about 10 min to release some of the liquid.

Step 2/ 3

Mix mustard, crème fraîche, and garlic in a small bowl. If necessary, line a baking tray with baking paper, then roll out the puff pastry on it. Poke a few holes in the center of the dough with a fork. Spread on the mustard mixture in a thin layer. Dab the tomatoes with kitchen paper and spread them out on the pastry. Leave a margin of about 1 cm.

1 tbsp grainy mustard

1 tbsp crème fraîche

½ sheet puff pastry sheet

bowl (small)

baking sheet

parchment paper

paper towels

Mix mustard, crème fraîche, and garlic in a small bowl. If necessary, line a baking tray with baking paper, then roll out the puff pastry on it. Poke a few holes in the center of the dough with a fork. Spread on the mustard mixture in a thin layer. Dab the tomatoes with kitchen paper and spread them out on the pastry. Leave a margin of about 1 cm.

Step 3/ 3

olive oil

1½ sprigs thyme

pepper

sugar

Drizzle with olive oil. Season with pepper and a little sugar. Pluck the thyme from the stems and sprinkle on the tart. Fold the edges of the puff pastry and press lightly at the corners. Place in the preheated oven and bake for about 20-25 minutes at 200°C/400ºF until the edges are golden brown. Remove from oven, slice, and enjoy warm or at room temperature. Garnish with more fresh thyme if desired. Enjoy!