A Perfectly French Lunch Tarte aux Tomates
David Scott Allen · Lunchtime Meals · Provencal Recipes · TasteCelebrate 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!
More Savoury Tart Recipes
French Onion Tart
A rich, buttery pastry crust (buy in the cooler or frozen section in the supermarket), topped with sweet roasted onions, gruyere cheese, and a sprinkle of fresh herbs, make this a French onion tart. In Provence, we call it a pissaladière. It is a perfect meal for lunch with a fresh salad and lemon dressing or a lovely appetizer finger food at parties with drinks.
Check out this recipe
Zucchini and Chèvre Tart with Moroccan Spices
A delicious Zucchini tart recipe that can be served as a main course (4-6 people) or a first course (8-12 people).
Check out this recipe
Zucchini Tart
A tasteful dish best filled with seasonable vegetables and served for lunch, Enjoy!
Check out this recipe
Tarte Soleil - Puff Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Made in Dorset: Ratatouille Recipe Inspired by Provence
October 17, 2014
We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before being combined into the final …
A Sweet Tomato and Strawberry Tart
April 22, 2016
Tarte aux fraises, tomates confites et tapenade olives noires - a pastry base with sweet tomatoes, strawberries and fennel tapenade. This dessert does have several components but in the end it is not complicated.…
Couscous takes over French Favourites a Recipe
January 21, 2016
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany). …
Easy Pizza Alternative Spinach Tart
July 15, 2016
kitchen of Marc Heracle in Provence. It is a more traditional dish as it uses typical local products (olives, spinach, olive oil). This is a simple dish to make. You can serve as a starter or as a main with a big salad. …
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.