French Tomato and Mustard Tart (Tarte à la Tomate et à la Moutarde)
Bright, garden-fresh flavors and buttery pastry combine for effortless seasonal cooking.
The French tomato and mustard tart, or tarte à la tomate et à la moutarde, is a simple yet iconic dish of French home cooking. Combining the pungent kick of good Dijon mustard, the freshness of ripe late-summer tomatoes, and the crispness of buttery pastry, this tart perfectly captures the rustic elegance of Provençal cuisine. It makes for a satisfying lunch, a standout appetizer, or a light supper, especially in hot weather when tomatoes are at their juiciest and most flavorful.
What Is a French Tomato and Mustard Tart?
This savory tart is a staple in French households during the peak tomato season. At its heart, it is essentially a crisp pastry shell—either homemade or store-bought—brushed generously with Dijon mustard, layered with cheese and thick slices of ripe tomato, then finished with a sprinkling of herbs and a drizzle of olive oil. The result: a pastry that holds the essence of summer in each bite.
- Key Characteristics:
- Bold Dijon mustard base for flavor and zing
- Juicy, flavorful tomatoes
- Optional layer of cheese for added richness
- Seasonal herbs (such as herbes de Provence or thyme)
- Flaky pastry shell as a satisfying foundation
No cream, custard, or egg filling is used in the traditional version—just the pure flavors of fresh summer produce and pantry staples.
The Story Behind the Tart
The tomato and mustard tart is a modern classic in French kitchens—particularly in the south, where garden tomatoes and stone fruits ripen to their sweetest in summer. While the tart often appears at casual family lunches, market picnics, or potluck tables across France, it has its roots in the everyday tendency of French cooks to elevate humble ingredients with a few strategic flourishes.
It’s beloved both for its simplicity and its adaptability—many cooks put their own personal stamp on it, adjusting the amount of mustard for extra bite, swapping out cheeses, or adding a touch of garlic or anchovy for depth.
Key Ingredients and Their Roles
- Pastry: A shortcrust pastry (pâte brisée) or puff pastry base provides a crisp, rich foundation. Homemade pastry is traditional, but a good-quality store-bought version makes the tart highly accessible.
- Dijon Mustard: Sharp, spicy, and tangy, Dijon brings robust flavor and counterbalances the sweetness of ripe tomatoes.
- Tomatoes: Use peak-season, vine-ripened tomatoes (heirloom varieties are delightful) for optimum juiciness and taste. Roma or plum tomatoes with little seed and less moisture are best to prevent a soggy tart.
- Cheese (Optional): A layer of grated Gruyère, Comté, Emmental, or Parmesan provides savory umami notes and helps create a barrier against tomato juices.
- Herbs: Herbes de Provence, or sprigs of thyme, oregano, or basil, are scattered atop for fragrance and a classic Provençal profile.
- Olive Oil and Seasoning: A drizzle of fruity olive oil and a sprinkle of salt and pepper finish the tart, coaxing out the best flavors from each ingredient.
Choosing and Preparing Your Ingredients
Ingredient selection and handling are paramount in a dish this simple. Follow these best practices for the tastiest and most visually appealing tart:
- Tomatoes: Pick tomatoes that are ripe and firm but not overripe (which can leak too much juice). Slice about 1/4-inch thick, lay on paper towels, and salt lightly to draw out excess moisture. This step prevents a watery filling and intensifies the tomato flavor.
- Mustard: Use classic Dijon, but don’t hesitate to experiment with seedy or whole-grain mustard for additional texture.
- Cheese: Gruyère melts beautifully and adds a subtle nutty undertone. Comté, Emmental, or even Parmesan provide similar complexity. Those seeking a dairy-free option can skip the cheese.
- Herbs: Herbes de Provence is a signature Southern French blend; otherwise, use individual favorites like thyme, oregano, or fresh basil.
- Pastry: Both pâte brisée and puff pastry can be used. Ensure a well-chilled, sturdy base that will crisp up and not get soggy under the juicy filling.
Step-by-Step Instructions
- Prepare the Pastry Shell:
- Roll out shortcrust or puff pastry to fit a tart pan or baking sheet. Chill in the pan, then prick the base with a fork to prevent bubbling.
- If using homemade pastry, blind bake at 375°F (190°C) for 15–20 minutes until lightly golden. Let cool.
- Drain and Season the Tomatoes:
- Slice the tomatoes and arrange them in a single layer on paper towels or a rack. Sprinkle with salt and let sit for 15–30 minutes. Pat them dry with more paper towels.
- Assemble the Tart:
- Spread a generous layer of Dijon mustard over the cooled pastry shell, going right up to the edges.
- Scatter grated cheese (if using) evenly over the mustard.
- Layer tomato slices, slightly overlapping, in neat rows or concentric circles. For a more rustic look, let the tomatoes overlap the crust’s edge.
- Top with herbs, a drizzle of olive oil, and freshly ground black pepper.
- Bake the Tart:
- Bake at 400°F (200°C) for 25–35 minutes, or until the edges are golden and the tomatoes have caramelized.
- Let cool slightly before slicing. Serve warm, at room temperature, or even cold.
What others are reading
Recipe Variations and Tips
- Alternative Cheeses: Try goat cheese or feta for a tangy twist, or keep it completely dairy-free.
- Make-Ahead: The pastry shell can be blind-baked and stored for up to a day; assemble the rest just before baking to preserve freshness.
- Seasonal Additions: Add roasted garlic, caramelized onions, or even thin slices of summer squash for additional complexity.
- Varying the Pastry: For a lighter or vegan version, use store-bought vegan or gluten-free pastry.
- Individual Tartlets: Prepare mini-tarts for elegant appetizers or buffet selections.
Why Mustard Makes a Difference
Dijon mustard is more than a background ingredient in this dish—it is essential to the tart’s character. The pungency cuts through the sweetness of the tomatoes, wakes up the palate, and helps prevent the crust from soaking up moisture. In some variations, cooks use both smooth Dijon and grainy mustard for more layered flavor.
Serving and Pairing Suggestions
- Serve with:
- A lightly dressed green salad featuring peppery greens like arugula or watercress
- A chilled Provençal rosé or a crisp Sauvignon Blanc
- Slices of rustic country bread on the side
- Occasions:
- A light summer lunch or supper
- Picnic fare, as the tart travels well and can be eaten at room temperature
- An elegant first course for a French-inspired dinner menu
Seasonality and Storage
This tart is best enjoyed at the height of tomato season, from late July through September. It keeps well for up to two days, refrigerated and reheated gently, but is at its freshest and most flavorful within hours of baking.
Frequently Asked Questions (FAQ)
How do I prevent my tart from getting soggy?
Salt and drain tomato slices on paper towels before assembling. You can also sprinkle a thin layer of grated cheese or breadcrumbs on the mustard to help absorb excess moisture.
Can I use other types of mustard?
Traditional Dijon is preferred for its sharp flavor, but grainy or whole-seed mustard offers attractive texture and mild spiciness. Mix types for added interest.
What if I don’t have herbes de Provence?
A mix of dried thyme, oregano, and rosemary works well. Parsley and basil also complement tomatoes beautifully.
Can I make this gluten-free or vegan?
Absolutely—use gluten-free or vegan pastry, and omit cheese or use a plant-based substitute for a fully vegan tart.
How should I store and reheat leftovers?
Cool completely, wrap in foil or store in an airtight container, and refrigerate for up to 2 days. Reheat gently in a medium oven to crisp the crust.
Table: Quick Ingredient List and Substitutions
| Ingredient | Recommended | Substitutions |
|---|---|---|
| Tomatoes | Ripe, firm, peak-season | Heirloom, Roma, yellow tomatoes, or cherry tomatoes (halved) |
| Mustard | Dijon | Grainy, old-style, or even spicy brown |
| Cheese | Gruyère or Comté | Parmesan, Emmental, goat cheese, or omit for dairy-free |
| Herbs | Herbes de Provence | Thyme, oregano, basil, parsley, rosemary |
| Pastry | Shortcrust or puff pastry | Gluten-free or vegan pastry options |
Conclusion: Why This Tart Belongs in Your Repertoire
The French tomato and mustard tart is proof that simplicity, when guided by seasonal produce and thoughtful technique, can yield a dish of remarkable depth and pleasure. With minimal fuss and maximum reward, it’s a recipe to return to every summer—whether you’re feeding a crowd, making lunch for one, or simply celebrating perfect tomatoes.
References
- https://therunawayspoon.com/2022/08/14/simple-french-style-tomato-tart/
- https://red-violet.com/2019/09/02/french-tomato-mustard-tart/
- https://www.eatlivetravelwrite.com/2018/08/french-fridays-tomato-and-mustard-tart/
- https://smittenkitchen.com/2020/08/mathildes-tomato-tart/
- https://www.davidlebovitz.com/french-tomato-tart-recipe/
- https://www.pardonyourfrench.com/classic-french-tomato-mustard-tart/
- https://www.thefrenchcookingacademy.com/recipes/tomato-and-mustard-tart
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