French Tomato Tart with Gruyère
A savory French-style tomato tart with a buttery herb crust, Dijon mustard, Gruyère, Västerbottensost, and cherry tomatoes. The tomatoes are marinated with olive oil, garlic, and Herbes de Provence before baking.
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.
Notes
The tart is best served lukewarm rather than straight from the oven. This gives the cheese time to settle and lets the tomato and herb flavors come through more clearly.
Västerbottensost has a distinctive, slightly salty flavor that works particularly well here with the Gruyère and Dijon mustard. If you cannot find it, you can replace it with another flavorful hard cheese, such as Parmesan.