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 mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine French
- 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