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Tarte a la tomate #TastesofProvence @PerfProvence

Tarte à la Tomate

Carolyne Kauser-Abbott
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine French
Servings 4 people


  • 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


  • 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
Tried this recipe?Let us know how it was!