In the summer when my tomatoes are at their peek, I love to whip up this little number for a light lunch. Ironically this is the tart I start to dream about in March when I must get my tomatoes in the ground if I want to enjoy them by the 14th of July! Happy Bastille Day! 🙂
It is as beautiful as it is delicious! And motivates me each year to grow a variety of tomatoes just so I can make this tart each year!
If you want to know how to grow an amazing tomato, you can watch my video tutorial below.
Make this tart for lunch, a brunch or just a light outdoor super. It will become a go-to favorite in your summer repertoire! Enjoy!
For a step-by-step demo of the recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe! (It’s free!)
- For Pastry:
- 1 ¾ cups (210 g) flour
- 1 tsp (5 ml) salt
- 2 tsp (10 ml) dried Thyme or fresh works too
- 10 tablespoons (150 g) cold unsalted butter, cubed
- 1 egg yolk
- 2 tbsp (30 ml) ice water
- For Filling:
- 4 tablespoons (60 ml) of Dijon mustard
- 2 cups (480 ml) gruyere cheese
- 2 tsp (10 ml) Herbs de Provence*
- 3 full sized tomatoes different colors, sliced
- 5-6 cherry tomatoes, different colors, sliced
- For Garnish:
- Fleur de sel
- Freshly cracked Pepper
- 1 tbsp (15 ml) fresh basil, sliced into thin ribbons
- Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
- Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
- Roll out to about 14 x 5 rectangle, ¼ inch thick.
- Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for the second tart.
- Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
- Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
- Fill in the gaps with the small cherry tomatoes, alternating colors.
- Pop in the freezer for 10 mins to chill the pastry well before baking.
- Bake at 425F (218C) for 30-35 mins until pastry is golden brown.
- Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil. Cut into triangles or squares.
- Serve with a tossed salad and a chilled glass of rose wine.