Easy tomato tart
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."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, fine grater, mandoline, cutting board, knife, baking dish, bowl (small), baking sheet, parchment paper, paper towels
How-To Videos
How to preserve fresh herbs
How to cut tomatoes
Shortcut puff pastry
How to halve cherry tomatoes
Nutrition per serving
Step 1/3
- 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
- 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!
Enjoy your meal!
