Tomato Tart with Dijon Mustard
Servings: 4
Tomato tart on a bed of Dijon mustard is a great classic of French home cooking. I give you my tips and variations to make it easy to make and, above all, an absolute delight. Optional: Add feta or mozzarella cheese. Don't worry; mustard's strength lowers when cooked.
Print Recipe
Ingredients
- 1 puff pastry
- 1 tablespoon Dijon mustard
- 2 tablespoons cream cheese optional but recommended
- 1 kilo tomatoes
- salt
- pepper
- 1 tablespoon herbes de Provence
Optional
- 2 onions
- 2 cloves garlic
- 1 tablespoon olive oil
- 75 gr cheese feta or 1 mozzarella or burrata cheese
Instructions
- Preheat oven to 180°C / 350°F.
Prepare the tomatoes
- Rinse and dry the tomatoes. Lay out paper towels on a large plate.
- Cut the tomatoes into slices. Remove the seeds and juice. Place them on the paper towel to drain well.
Sauté the onions
- Heat a tablespoon of olive oil in a frying pan. Peel and chop the onion and garlic. Add them to the pan, season with salt and a little herbes de Provence, and fry for ten minutes over medium-high heat.
Prepare the tart
- Roll out the pie pastry in a tart pan. Place a large tablespoon of Dijon mustard and 2 tablespoons of cream cheese in the center. Mix together and spread over the whole tart base.
- Cover with the sautéed onions.
- Arrange the tomato slices, season with salt and pepper and sprinkle with herbes de Provence.
Bake
- Bake the tart for 30 to 40 minutes at 180°C / 350°F.
- If you choose feta or mozzarella cheese, add the crumbled cheese 5 to 10 minutes before the end of the baking time. If you choose burrata, place it in the center of the tart as soon as it comes out of the oven.