Summer tomato tart

    40 min

    Late summer is picnic time and tomato time. It's the perfect time to make this quick and easy fresh tomato and Swiss cheese tart flavoured with grainy mustard.

    9 people made this

    Serves: 4 

    • shortcrust pastry for a 23cm tart
    • 120g grainy brown mustard
    • 3 large ripe tomatoes, thinly sliced
    • 6 thick slices Swiss cheese
    • 1 tablespoon olive oil, or as needed
    • 2 tablespoons herbes de Provence

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5. Roll out pastry on a floured surface and line tart tin. Poke holes in the pastry base with a fork.
    2. Spread the mustard evenly over the bottom of the pastry. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the centre, covering up the cheese. Drizzle olive oil over the tomatoes and sprinkle the tart with the dried herbs.
    3. Bake in the preheated oven until the pastry has browned, the cheese has melted and the tomatoes are curled at the edges, about 20 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with great results. After reading the reviews, I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard, I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!!  -  27 Aug 2011  (Review from Allrecipes US | Canada)


    Delicious! Tasted just like my host mom's in France. I used puff pastry which gave me the flaky crust I was looking to recreate. Merci!  -  11 Aug 2011  (Review from Allrecipes US | Canada)


    Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination!  -  10 Jul 2011  (Review from Allrecipes US | Canada)