Tomato tarts are considered a summer staple in the French countryside, and you will know why when you bite into this mouth-watering tomato tart. Buttery and flaky puff pastry is the base for spicy mustard, creamy Gruyère cheese, and juicy tomatoes. And Herbes de Provence ties it all together into the perfect summer meal.
This tasty French Tomato Tart recipe why created by Cypresse who works at Parma!, shared from Gastronotherapy.
Cypresse is vegan and a true lover of Parma!
- 1 frozen puff pastry, thawed
- ¼ cup Dijon mustard
- 1 cup Gruyère cheese, grated
- 3 ripe tomatoes, sliced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 T fresh thyme, chopped
- 1 T Herbes de Provence
- 1 T extra-virgin olive oil
- 2-3 T of Garlic Basil Parma! when it comes out of the oven
- Preheat oven to 425 degrees F. Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet. Using a knife, score the puff pastry about 1 inch from the edge. Prick the center of the dough all over with a fork.
- Using a pastry brush or a spoon, spread the mustard onto pastry (avoiding the border). Sprinkle grated Gruyère cheese evenly on top of mustard.
- Arrange tomato slices on top of cheese. Sprinkle tomatoes with salt, pepper, thyme, and Herbes de Provence. Drizzle olive oil over tomatoes.
- Bake for 30 minutes, until tart border becomes deep golden brown.
- Sprinkle Garlic Basil Parma! lavishly when it comes out of the oven.
- Serve immediately.
A Few Tips:
- Thaw puff pastry before using. You can thaw your frozen puff pastry at room temperature (it takes around 45 minutes) or in the refrigerator (this will take several hours).
- Don’t skimp on the mustard. It might seem like ¼ cup of Dijon mustard is a lot for this recipe, but let me assure you, it’s the right amount. The spicy tartness acts as the perfect foil for the rich and buttery puff pastry, and is kind of like the unsung hero of the dish.
- Storage: Store any leftovers in the refrigerator for up to 4 days.
- How to freeze: Wrap tart slices in foil and place them in a large freezer bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- How to reheat: The best way to reheat your tart is to place it in a preheated 350 degree F oven or toaster oven for 10-15 minutes. You can use a microwave, but the puff pastry will lose its crunchy and flaky texture.
- Add more tomato slices to your tart to make it more substantial. The mustard and cheese act as a barrier between the tomato slices and puff pastry, so the pastry should not get soggy from tomato juices.