French Tomato and Mustard Tart

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French Tomato and Mustard Tart
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This easy “French Tomato and Mustard Tart” is the perfect light meal when served with a salad and a glass of crisp white wine.

For step-by-step instructions visit: http://foodevents.about.com/od/Food-Holidays/ss/Bastille-Day-Recipe-Tarte-a-la-Moutarde-et-a-la-Tomate.htm

Ingredients

  • 1 Tablespoon Kosher salt
  • 5 Roma or Plum Tomatoes, sliced
  • 1 Ready Made pie crust, thawed
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 Tablespoon fresh thyme
  • 6 basil leaves, chiffonade

Instructions

  1. Preheat oven to 400 degrees F. In a large bowl, sprinkle salt over the sliced tomatoes and set aside.
  2. Unroll thawed pie crust over a 9" tarte pan. Press into pan and poke with a fork.
  3. Spread the Dijon mustard evenly over the pie dough.
  4. Lay the tomato slices, one by one, over the mustard, starting at the edge of the tart pan first. Continue in a spiral until you reach the center.
  5. Sprinkle with pepper, thyme and basil.
  6. Bake in the oven for 25-30 minutes until the crust is browned.
  7. Serve hot.

Notes

Adapted from "Tarte a la Moutarde et a la Tomate" in "The Everything Easy French Cookbook" by Cecile Delarue.
Prep Time:
Cook Time:
Total Time:
Yield: 6

2 Responses to “French Tomato and Mustard Tart”

  1. Erin July 17, 2015 at 4:47 am #

    I made this last night. It’s SO easy and so delicious!! I needed some protein in the meal, so I added some thin strips of ham. Yum! Thanks for posting this recipe, Kristina!

    Reply
  2. Sharon March 29, 2022 at 4:29 pm #

    I make this all summer long, when tomatoes are plentiful and at their peak of ripeness.

    I love this as a side, appetizer, or main course, right out of the oven, and usually with a very simple green salad with a home-made vinaigrette. If there are any leftovers, I also like it the next day, gently warmed with a fried or poached egg on top.

    Reply

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