Tomato Trio and Dijon Mustard Tart
This Tomato Trio and Dijon Mustard Tart is effortlessly delicious, and a true ode to fresh, juicy, sun-ripe tomatoes. A favorite late-summer French classic! As I was saying on my last Instagram post, this Tomato Trio and Dijon Mustard Tart was one the first savory dishes I ever learned to make, as a child in France (and I am sure this is the case for a lot of French kids). Since then, it remained as one of my favorite summer tarts to create. When late summer peaks and tomatoes are…
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 puff pastry crust square (9x
- 9)
- 1 Beefsteak tomato (such as Caspian Pink or Brandywine Pink)
- 2 round medium-size salad tomatoes (such as Costoluto Genovese)
- 5 cherry tomatoes
- 30gr of grated parmesan cheese.3 tablespoons of Dijon Mustard (French-style) or 1 tablespoon (non-French-style)
- 1 teaspoon Herbs de Provence
- ½ tablespoon olive oil
- Salt, pepper (to taste)
Instructions
- 1
Preheat your oven to 410°F.
- 2
Lay the puff pastry flat on a baking sheet, on top of a baking tray.
- 3
Slice the beefsteak tomatoes and round tomatoes evenly (1/2 inch slices) and lay them flat on sheets of paper towel for a few minutes, so the juices get absorbed a bit. Cut the cherry tomatoes in half.
- 4
Spread 1-3 tablespoons of Dijon mustard over the pastry, leaving a small border all around. Sprinkle with parmesan cheese all over. Spread the tomato slices evenly all over the pastry square, trying not to overlap them. Sprinkle herbs de Provence, and salt and pepper to taste.
- 5
Bake for 30 minutes, until pastry looks crispy and golden. Let cool down on a rack for a few minutes.
- 6
Before serving, drizzle with olive oil. Enjoy it warm or at room temperature.