David Scott AllenLunchtime MealsProvencal RecipesTaste

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 July 14th – Bastille day – a summer lunch. Once you have tasted this perfect combination of summer produce with mustard and cheese you will want to make it over and over.

tarte aux tomates Tastes Provence

Tarte aux Tomates

blankDavid Scott Allen
This tomato tart is very easy to make and a popular lunch option or tasty starter.
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Lunch Dish
Cuisine French, Provencal
Servings 6 people


  • 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 grated Parmigiano Reggiano


  • 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.
    tarte aux tomates #TastesofProvence @CocoaandLavender
  • Sprinkle capers on top and then a layer of grated Parmigiano Reggiano.
  • Bake for 1 hour, or until pastry is golden. Serve immediately.


* 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.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!


  1. blank
    July 31, 2021 at 4:04 pm — Reply

    5 stars
    We made this today with our garden tomatoes and used a sheet of frozen puff pastry (thawed). It was sublime.

    • blank
      August 1, 2021 at 11:17 am — Reply

      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.

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