French tomato tart

    1 hour

    Use up your fresh garden tomatoes to make this tomato tart flavoured with herbs and Dijon mustard. Serve warm or cold.

    4 people made this

    Serves: 8 

    • 1 large savoury pastry case
    • 3 sprigs fresh oregano, leaves removed
    • 3 sprigs fresh thyme, leaves removed
    • 1 1/2 tablespoons grainy Dijon mustard
    • 1 1/2 teaspoons honey
    • 1 teaspoon pressed garlic
    • 6 tablespoons olive oil
    • 3 tomatoes, cut into thin slices
    • 1 tablespoon grated Parmesan cheese, or to taste
    • 1 sprig fresh oregano, leaves removed
    • 1 sprig fresh thyme, leaves removed

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a large tart pan with butter.
    2. Lay the pastry case in the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic and olive oil to a creamy paste. Spread mixture over the bottom of the pastry case to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the tart. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
    3. Bake in the preheated oven until the pastry is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

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    Reviews in English (15)


    This is DELICIOUS. Be sure to use whole seed dijon mustard. I was afraid the amount of olive oil would make it runny, but it emulsified enough and made a wonderful filling. I drained my tomatoes for a few minutes so they wouldn't wash out the tart, and baked it in a small stoneware pan. It did feel and taste like something I would eat in a French bistro or cafe. Simple, tasty, and divine! I look forward to making this for girlfriends!  -  07 Aug 2012  (Review from Allrecipes US | Canada)


    This is truly delicious. I used a refridgerated pie crust in a regular glass pie pan. Didn't have fresh herbs so had to use dried. After placing the ingredients in the pie crust, instead of crimping the edges, I folded the excess over the filling.....about one ince. I did have to bake it longer to get a nice crisp crust, but it was absolutely to die for. Even the next day at room temp! Great recipe...thanks pocohr. It's a definite keeper.  -  10 Aug 2012  (Review from Allrecipes US | Canada)


    Followed the recipe as is with changes as per the AR Magazine. I also used Roma tomatoes, so as to have less liquid in the pie. I think this helped greatly, since the pie was still just a touch on the too moist side. Also, instead of fresh herbs I used dry. That way they could be added into the pie mix and baked in without being burned. I layered the generously sliced tomatoes half-stacked on one another so that there was basically two layers, to help give the tart some depth. Finally, I had plenty of pie crust left over (home made) so I cut strips and laid criss-cross over the top. Taste: not as "tangy" as the recipe name would indicate. Not sure how to do it, but if the "tangy" factor could be raised would really be a great dish. However, was quite a nice dish. Even as a leftover it was good. Will definitely make again.  -  08 Sep 2013  (Review from Allrecipes US | Canada)