Make this Savoury Tarte à la Tomate from Provence
Trust the French to come up with an annual event that is sophisticated, classy, a bit rebellious and a whole lot of fun. Diner en Blanc started in 1988 in Paris when a group of 100 friends got together for a reunion in the Bois de Boulogne. Nutmeg would like to share one of her favourite recipes from that evening, the Tarte à la Tomate. This is an easy recipe to honour the childlike simplicity of dressing up and having some fun.
Tarte à la Tomate
If you use store-bought pastry, this savoury tart is simple to make. Two key ingredients, ripe tomatoes and mustard, are critical to the pie's flavour. It makes for a perfect appetizer or lunch dish with a salad.
Ingredients
- 1 package pâte à tarte feuilletée In North America, buy puff pastry
- 1/3 cup Dijon mustard use grainy mustard for the best flavour
- 4 medium tomatoes ripe
- to taste salt and pepper
- to taste herbes de Provence dried (or use a mixed Italian blend)
- a sprinkle olive oil
Instructions
- Preheat the oven to 350°F (180°C)
- If frozen, follow the instructions to unthaw the pâte à tarte feuilletée (puff pastry). Roll it out into a thin circle and place it on parchment paper and place on a rimmed baking sheet.
- Spread the grainy mustard liberally over the pie crust.
- Wash the tomatoes, cut them into slices, and then place them on the crust.
- Sprinkle the tomatoes generously with herbes de Provence, salt and pepper.
- Pour a little bit of olive oil over the top.
- Bake for 25-30 minutes until the crust is golden and the tomato juices have disappeared.
Tried this recipe?Let us know how it was!
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4 Comments
Oh my goodness! This looks beautiful. Gorgeous flavors, traditional delight.
Thanks Jill, it is a really easy recipe with under 5 ingredients bring on the #TastesofProvence.
This looks amazing! Can’t wait to try, as it is a little different from my own recipe (which I got from a friend in Provence!).
Hi David: I can eat tomatoes at every meal, and in every format. Please share your tomato tart recipe with us at some point.