This French tomato tart is made with buttery pastry, Dijon mustard, ripe tomatoes, and a savory cheese mixture. The mustard adds a sharp contrast to the sweet tomatoes, while the cheese gives the tart a rich, savory base. It is a simple way to make the most of fresh summer tomatoes.
Growing Tomatoes in Helsinki
I have grown tomatoes in my greenhouse for years, and every summer I try new varieties. This year, though, the weather in Helsinki has not been the best for tomatoes. I had to wait for weeks for them to ripen, and I was beginning to wonder when the season would finally start.
Now it has, and I have been cooking with tomatoes almost every day. There is something especially satisfying about going out to the greenhouse, picking a few ripe tomatoes, and deciding what to make with them.
This tomato tart is one of the recipes I like to make during the season. It is a well-known French-style tart with many variations. The combination of ripe tomatoes, Dijon mustard, and cheese is simple, but it works really well.
Choosing the Cheese
I used a combination of Gruyère and Swedish Västerbottensost in this tart. Both have a strong, slightly nutty flavor that works particularly well with the tomatoes and mustard.
But I don’t always use the same cheese. Sometimes I make it with just Gruyère, and sometimes Parmesan. I usually just use whatever I happen to have in the fridge. A combination of cheeses works well, too.
Making the French Tomato Tart
The tart starts with a pastry crust, followed by a thin layer of Dijon mustard and the cheese mixture. The sliced tomatoes go on top before the tart is baked until the pastry is golden and the tomatoes are tender.
The tomatoes release some juice as they bake, so choosing ripe but reasonably firm tomatoes works best. If your tomatoes are particularly juicy, letting the slices drain for a little while before assembling the tart can also help.
More Tomato Recipes
If you are looking for more ways to use fresh tomatoes, try my Herbed Cherry Tomato Tart for another savory tomato tart. My Perfectly Fluffy Homemade Focaccia is also a good way to enjoy ripe tomatoes, especially when served with a drizzle of olive oil. And for a simple side dish, Roasted Cherry Tomatoes are an easy way to use up a batch of tomatoes.
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French Tomato Tart with Gruyère
Equipment
- 26 cm (10-inch) tart pan with a removable bottom A regular tart pan can also be used. Line the pan with two strips of parchment paper crossed underneath the dough to make it easier to lift the baked tart out.
- Mixing bowl
- Pastry cutter or your hands for making the dough
Ingredients
Crust
- 150 g (5⅓ oz) cold butter
- 3 dl (1¼ cups) all-purpose flour
- ½ tsp Herbes de Provence
- ½ tsp salt
- 1 tbsp cold water
Filling
- 3 tbsp Dijon mustard
- 150 g (5⅓ oz) Gruyère grated
- 100 g (3½ oz) Västerbottensost grated
- 400 g (14 oz) cherry tomatoes
- 1½ tsp Herbes de Provence
- 2 tbsp olive oil
To finish
- Black pepper
- Salt to taste
- 1 tbsp Olive oil
For serving
- Fresh parsley, thyme, or tarragon chopped
- Green salad with french dressing
Instructions
- Cut the butter into small pieces. Add the flour, Herbes de Provence, and salt, and rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the cold water and mix until the dough comes together.
- Butter a tart pan and press the dough evenly over the bottom and up the sides.
- Refrigerate the crust for 30 minutes.
- Meanwhile, halve the cherry tomatoes. Place them in a bowl and add 1 tsp of Herbes de Provence and the olive oil. Toss gently and leave to marinate.
- Take the crust from the refrigerator and prick the bottom all over with a fork.
- Spread the Dijon mustard evenly over the crust. Sprinkle the grated Gruyère and Västerbottensost over the mustard.
- Arrange the tomatoes on top, cut side up. Sprinkle with the remaining ½ tsp Herbes de Provence and, if desired, a little salt and olive oil.
- Bake at 200°C (400°F) for 30–40 minutes, until the tomatoes are roasted and the edges of the crust are golden brown.
- Let the tart cool slightly and serve lukewarm, topped with fresh herbs and a little freshly ground black pepper. Serve with a green salad.
