Tarte aux Tomates (French Tomato Tart)

A summery tart of ripe tomatoes on a layer of Dijon mustard and Gruyère, baked on crisp, flaky pastry.

TIME BREAKDOWN
Prep: 25 min
Cook: 45 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 320g ready-rolled puff pastry or shortcrust pastry
  • 2 tbsp Dijon mustard
  • 100g Gruyère, grated
  • 700g ripe tomatoes, sliced 5mm thick
  • 1 small red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 1 clove garlic, finely sliced
  • Flaky sea salt and black pepper to taste
  • Handful of fresh basil leaves, to serve

Method

  1. Heat the oven to 200°C (180°C fan) and put a baking tray inside to heat.

  2. Lay the sliced tomatoes on kitchen paper, sprinkle lightly with salt and leave for 20 minutes to draw out the excess moisture. Pat dry.

  3. Unroll the pastry onto a sheet of baking paper and score a 2cm border around the edge without cutting through. Prick the middle with a fork.

  4. Spread the mustard over the middle of the pastry and scatter with the Gruyère, leaving the border clear. Arrange the tomato slices and onion over the cheese in overlapping rows.

  5. Drizzle with the olive oil and scatter with the thyme, garlic and black pepper.

  6. Slide the paper onto the hot tray and bake for 35 to 40 minutes until the pastry is deep golden and the tomatoes are lightly roasted. Scatter with basil and serve warm.