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Perfect for the summer, a delicate light tart using fresh tomatoes, mustard and Comté cheese.
This recipe is part of a sponsored post for Comté Cheese. All opinions are my own.
This Tomato Tart is a wonderful classic French summertime dish using fresh tomatoes and Dijon mustard.
Why it works
- This is a light tart so it does not have a custard or cream mixture filling. It is a perfect dish to enjoy the fresh flavour of summer tomatoes.
- Tomatoes are cooked before adding to the tart to avoid the pastry becoming soggy. Broiling (or grilling) caramelizes the tomatoes, giving them a delicious flavour.
- Mustard gives a tanginess which enhances the flavours of the other ingredients.
- The melted Comté cheese adds texture and complements the other flavours.
This dish is a celebration to fresh summer tomatoes. Any variety may be used but it is important to caramelize them first so that the tart does not become soggy.
Dijon works best with these flavours as it is a has a delicate flavour and will not overpower the other ingredients.
Comté cheese is a wonderful melting cheese which adds to the different textures and complements the other flavours. I used a young (‘jeune’) 8 month Comté for this recipe which is both delicate and tasty.
Read more about Comté cheese .
How to make it
- Slice the tomatoes in half, toss in olive oil and broil (or grill) till they are slightly caramelized.
- Roll the pastry out and pre-bake (for further instruction, see here), before spreading a layer of Dijon mustard on top.
- Sprinkle a generous helping of Comté cheese over this before topping with the tomatoes and the dried oregano.
- Bake the tart for 10 minutes till the cheese has melted.
- Garnish with freshly ground black pepper and fresh parsley.
Serve warm or at room temperature.
More recipes using Comté cheese
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French Tomato Tart
- 500 g shortcrust pastry
- 2 teaspoons Dijon mustard
- 2 cups cherry tomatoes
- 1/2 teaspoon dried oregano
- 3/4 cup young Comté cheese grated
- salt and pepper to taste
- a few flat parsley leaves
- 1 tablespoon olive oil
- Slice the tomatoes in half, then toss in olive oil and broil till they start to caramelize. Season and set aside.
- Preheat fan oven to 170℃/330℉ (non-fan 190℃/375℉), and roll out the pastry.*
- Grease a 9-inch tart case and line with the pastry, pressing down gently, ensuring it comes up just over the sides.
- Using a fork, make holes in the base of the pastry, then cover with parchment paper and baking beans. Bake for 15 minutes, then remove parchment paper and baking beans.
- Turn down the oven to fan 150℃/300℉ (non-fan 170℃/330℉), and bake for a further 10 minutes to dry out the damp areas.
- Allow to cool before spreading a layer of mustard over the pastry.
- Sprinkle over the grated cheese, and add the tomatoes.
- Turn up the oven to fan 170℃/330℉ (non-fan 190℃/375℉) and bake the tart for 10 minutes till cheese has melted. Remove from the oven, and garnish with parsley. Serve the tart warm or at room temperature