There's something deeply comforting about a rustic tart. No need for perfection, just the authentic taste of good ingredients. This tomato and mustard tart evokes sunny afternoons, impromptu dinners with friends, and the simplicity of food made with love. It's perfect for a picnic, a light lunch, or even a delicious appetizer. Let yourself be seduced by this easy recipe, where the tangy flavor of tomatoes blends beautifully with the zest of mustard, all wrapped in a crisp pastry.
The origin of this recipe is somewhat unclear, but it's reminiscent of the rustic tarts of southern France. It's a tart made with garden vegetables, those bursting with sunshine. The mustard adds a touch of originality and enhances the flavor of the tomatoes. It's a simple yet incredibly delicious combination.
This tart is especially delicious served warm, accompanied by a green salad and a glass of chilled white wine. Feel free to vary the flavors by adding other seasonal vegetables, such as zucchini or eggplant. The most important thing is to enjoy yourself and share this delicious moment with loved ones.
Ingredients
Serves 6:
- 1 shortcrust pastry (homemade or store-bought)
- 500g of ripe tomatoes, of different colors if possible
- 2 tablespoons of wholegrain mustard
- 1 red onion, finely chopped
- 2 cloves of garlic, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of herbes de Provence
- Salt and freshly ground pepper
- A few fresh basil leaves, for garnish
- Optional: 50g of grated Parmesan cheese
Instructions
- Preheat your oven to 180°C (thermostat 6).
- Spread the shortcrust pastry onto a baking sheet lined with baking paper.
- Spread the base of the pastry with the old-fashioned mustard, leaving a free edge of about 2 cm.
- In a pan, heat the olive oil over medium heat. Add the sliced red onion and chopped garlic and sauté until softened and translucent.
- Cut the tomatoes into slices about 5 mm thick.
- Arrange the tomato slices on the tart base, slightly overlapping them. Alternate the colors for a more aesthetically pleasing result.
- Spread the onion-garlic mixture over the tomatoes.
- Sprinkle with herbes de Provence, salt and freshly ground pepper. If desired, add grated Parmesan cheese.
- Fold the edges of the dough over the tomatoes, pinching them lightly to form a rustic crust.
- Bake the tart for approximately 30-35 minutes, or until the pastry is golden brown and the tomatoes are tender.
- Remove the pie from the oven and let it cool slightly before serving.
- Garnish with a few fresh basil leaves before enjoying.
Chef's Tips
- For a crispier shortcrust pastry, you can pre-bake it blind for 10 minutes before adding the filling.
- Feel free to use different varieties of tomatoes for a more colorful and flavorful result. Heirloom tomatoes are particularly well-suited to this recipe.
- If you don't like wholegrain mustard, you can replace it with tapenade or pesto.
- For a more indulgent version, add some pitted black olives to the topping.
Conservation
This tart can be kept in the refrigerator for 2-3 days. You can warm it slightly in the oven before serving.
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