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 we love it
- 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.
⭐️ Are you making this French tomato tart recipe? Do rate it and let me know how it turned out in the comments below!
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French Tomato Tart
- 500 grams shortcrust pastry
- 2 teaspoons Dijon mustard
- 200 grams cherry tomatoes 2 cups
- ½ teaspoon dried oregano
- ¾ cup young Comté cheese grated
- ⅛ teaspoon salt to taste
- ⅛ teaspoon black pepper freshly ground
- a few flat parsley leaves
- 1 tablespoon olive oil
- 200 grams cherry tomatoes, ½ teaspoon dried oregano, ⅛ teaspoon salt, 1 tablespoon olive oil, ⅛ teaspoon black pepperSlice the tomatoes in half, then toss in salt, pepper, oregano and olive oil and broil till they start to caramelize. Season and set aside.
- 500 grams shortcrust pastryPreheat 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.
- 2 teaspoons Dijon mustardAllow to cool before spreading a layer of mustard over the pastry.
- ¾ cup young Comté cheeseSprinkle over the grated cheese, and add the tomatoes.
- a few flat parsley leavesTurn 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
- Keep the pastry chilled till ready to use.
- Use fresh seasonal tomatoes for best flavour.
- Serve warm, room temperature.
- Cover and store leftovers in a cool place on the counter or in the fridge or freeze and defrost in the fridge over night.
- Read my post for further details on how to roll and pre-bake shortcrust pastry.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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