A Perfectly French Lunch Tarte aux Tomates
Celebrate summer with this light and savoury tart, highlighting the season’s best tomatoes. David made the Tarte aux Tomates to celebrate a summer lunch on July 14th – Bastille Day. Once you have tasted this perfect combination of summer produce with mustard and cheese, you will want to make it repeatedly.
Tarte aux Tomates
This tomato tart is very easy to make and a popular lunch option or tasty starter.
Ingredients
- 1 1/3 cups flour
- 8 tbsp unsalted butter
- 1/4 cup ice water
- Dijon mustard
- 6 oz Emmentaler cheese grated and set out to dry a bit
- 2 large tomato sliced horizontally
- Salt
- pepper
- herbes de Provence
- extra virgin olive oil
- 1 tbsp capers small
- 2 oz Parmesan cheese grated
Instructions
- Preheat oven to 350°F.
- Place flour in the bowl of a food processor.
- Add butter in 16 pieces.
- Pulse 12 times then then sprinkle with the ice water.
- Pulse until the dough forms clumps, then turn out onto a floured board and pull together into a ball.
- Wrap in plastic and refrigerate for 1 hour.
- Roll out dough on a floured board to make a 13-inch round.
- Place pastry in an 11-inch tart pan and roll up the edges like a pizza. (Alternatively, use one sheet of frozen puff pastry, thawed and rolled out to a 13-inch round.)
- Prick bottom of pastry with a fork and coat bottom with Dijon mustard using a heavy hand.
- Sprinkle the grated Emmentaler over the bottom to cover.
- Add sliced tomatoes – if tomatoes are juicy, pat dry with paper towel first, or let drain on paper towels.
- Generously salt and pepper the tomatoes and sprinkle Herbes de Provence on top.
- Drizzle the tart with olive oil.
- Sprinkle capers on top and then a layer of grated Parmigiano Reggiano.
- Bake for 1 hour, or until pastry is golden. Serve immediately.
Notes
* Herbes de Provence is a mixture of dried herbs including rosemary, savory, thyme, basil, marjoram, oregano and lavender. Each producer uses their own proportions and combinations. If you don’t have Herbes de Provence, make your own blend with what you have on hand.
Tried this recipe?Let us know how it was!
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2 Comments
We made this today with our garden tomatoes and used a sheet of frozen puff pastry (thawed). It was sublime.
Hello, there is nothing better (in my mind) than a perfect tomato tart! I’m glad it worked out. Thank you for reading Perfectly Provence.