Savoury Tarte à la Tomate from Provence
Contributor blog post by Nutmeg:
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, 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.
If you use store-bought pastry this savoury tart is simple to make. There are two key ingredients ripe tomatoes and mustard both are critical to the flavour of the pie. It makes for a perfect appetizer or lunch dish with a salad.
| Servings | Prep Time |
| 4-6 people | 10 minutes |
| Cook Time |
| 30 minues |
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If you use store-bought pastry this savoury tart is simple to make. There are two key ingredients ripe tomatoes and mustard both are critical to the flavour of the pie. It makes for a perfect appetizer or lunch dish with a salad.
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Ingredients
- 1 package Pâte à tarte feuilletée In North America you need to use a pastry shell
- 1/3 cup Grainy Mustard
- 4 medium Ripe tomatoes
- to taste Salt and Pepper
- to taste Dried Herbes de Provence (or use a mixed Italian blend)
- a sprinkle olive oil
Servings: people
Instructions
- Preheat the oven to 350F(180C)
- Open the pâte à tarte feuilletée and leave on the parchment paper that comes with the package. In North America you have the choice of using a Filo pastry or prepared pie shell (follow the instructions on the package)
- Spread the grainy mustard liberally over the pie crust
- Wash the tomatoes and cut into slices and then place on the crust
- Generously sprinkle the tomatoes 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
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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.