Tomato & Mustard Tart
Cruchy Tomato & Mustard Tart anyone? The perfect summer tart for lunch or for picnics!
I am a Tomato lover and you know what? You can do anything with tomatoes: both sweet and savory recipes. One of my favorites is a Tomato Tatin (Tarte Tatin) with vanilla, it’s so good!! I will make the recipe soon for you maybe 😀
Tomato and Mustard Tart is a staple in French homes so I’m sharing with you my recipe. The mustard gives a nice bite to the tomatoes and the crunch of the crust matches so well with the juicy tomatoes.
Usually, we use a short pastry but I always find it becomes very soft because of the juice of the tomatoes. This is why I used a pizza crust: because of the leavening agents in the dough, the bottom of the crust will stay crunchy. Exactly the thing we’re looking for in that case, right?
Which tomatoes do I choose?
I think the best is to use the meatiest tomatoes you can find (less juice). I love old varieties as I find they are tastier. But if you cannot find them, any meaty tomato (Betterboy, Bushsteak or Roma…) will do the trick!
If you tried this Tomato & Mustard Tart or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
Tomato & Mustard Tart
Equipment
- Oven
Ingredients
- 1 Pizza crust dough (not baked) to buy already made and rolled.
- 6 Tomatoes
- 3 tbsp Mustard as much as you need to cover the pizza crust.
- 1 tbsp mixed dried herbs Herbes de Provence
- 1 tsp Sea salt
- 3 tbsp Extra-virgin Olive oil
Instructions
- Preheat your oven to 180°C / 350°F
- Slice the tomatoes.
- Place the prepared dough in the tin (the tin I used has a diameter of 24 cm).
- Spread the mustard onto the dough.
- Place the tomatoes, sprinkle with the mixed herbs and salt.
- Cook during 30-40 minutes. If the dough begins to brown too much, lower the oven temperature to 150°C.
