French Tomato Tart Recipe

This easy French tomato tart recipe piles a mix of colorful heirloom and cherry tomatoes onto a homemade thyme crust spread with Dijon and Gruyère. Made with fresh tomatoes at their summer peak, it bakes up golden and rustic in under an hour, ready for a light lunch, a leisurely brunch, or an appetizer before the main course.

Tomato tarts have been part of French home cooking for generations, and this one is still made all over France every summer. When my tomatoes are at their peak, I love to whip one up for a light lunch, using whatever heirlooms are tumbling out of my garden that week. It’s an old-fashioned tomato tart recipe at heart, and the flavors are just divine!

What I love about this tomato tart recipe is that it’s a wonderful way to celebrate the beautiful colors and varieties of heirloom tomatoes. Mix them up as much as you like! The more colors you can gather, the more striking the finished tart.

Pair this tart with a tossed salad and a chilled glass of rosé for a light outdoor supper. I love it hot out of the oven, but it’s every bit as good at room temperature, so any leftovers are still a treat the next day!

For more ways to make the most of a ripe tomato harvest, check out my Quick Tomato Jam, Fresh Tomato Sauce, Tomates Farcies, and Roasted Red Pepper and Tomato Soup!

Why You’ll Love This Recipe

• It’s such a wonderful way to celebrate the beautiful colors and varieties of heirloom tomatoes, and the flavors are just divine!
• The crust whips up right in the food processor, so this tart looks far more impressive than the effort you put in.
• You can serve it hot out of the oven, but it’s just as good at room temperature, so it can sit pretty on the table before your guests even arrive.

Ingredients:

• All-Purpose Flour: The base of the savory tart crust, pulsed together with the salt and thyme in a food processor.
• Salt: Seasons the dough itself.
• Fresh or Dried Thyme: Stirred right into the dough, it adds another layer of flavor and looks beautiful in the finished crust.
• Cold, Unsalted Butter: keeping it cold and cutting it into small cubes gives this crust its flaky texture.
• Egg Yolk: Helps bind the dough together.
• Ice Water: Brings the dough together without warming up the butter.
• Dijon Mustard: Spread a thin layer over the base of each crust before adding the cheese.
• Gruyère Cheese: Shredded and layered over the mustard, before the tomatoes go on top.
• Herbs de Provence: A marvelous blend of dried thyme, rosemary, oregano, marjoram, and fennel seeds from the Provence region in the South of France. Just a little dash adds so much flavor, and you can buy it online or mix your own using equal parts of those five dried herbs. I use it often enough that it’s worth keeping a jar on hand. It turns up in my Provencal Chicken Stew and my Franglais Burgers too.
• Heirloom Tomatoes: Sliced and layered for the prettiest presentation, using as many colors and varieties as you can find.
• Fleur de Sel: A finishing salt sprinkled on right before serving. Flaky sea salt or another coarse finishing salt works just as well.
• Freshly Cracked Pepper: For finishing.
• Fresh Basil: Sliced into thin ribbons and scattered on top just before serving.

What are the Best Varieties of Tomatoes to Use?

I think this tart is most beautiful when you use a mix of tomatoes in different colors, so feel free to combine whatever you can find. Some of my favorites include Cherokee Purples for their rich, deep red color, Kellogg’s Breakfast for their bright yellow, and Green Zebras or Mr. Stripey’s for their pretty striped skins. I also like to nestle in a few cherry tomatoes for their color and size. These are all varieties I grow in my own garden every year, so this tart has become a fun way to show off the harvest. Looking for tips on growing your own? I have a Tomato Growing Tutorial on my gardening YouTube channel.

Step #1: Make the Thyme Crust

• Combine the flour, salt, and thyme in a food processor and pulse to combine.
• Add the cold, cubed butter and pulse again until the mixture looks coarse and sandy.
• Whisk the egg yolk with the ice water, add it to the food processor, and pulse until the dough just comes together.
• Remove the dough, roll it into a ball, and refrigerate it for at least one hour.
• Roll it out onto a floured surface to fit a 9-inch removable-bottom tart tin, about ¼ inch thick.
• Press the dough into your tart tin, folding the edges over to build up a thicker crust along the sides, then trim it flush with the top of the tin. 
• Pop the crust in the freezer for 10 minutes before baking. Chilling the dough well helps it hold its shape once it hits the oven.

Step #2: Assemble the Tart

• It’s really a simple technique that’s kind of like making a French pizza!
• Spread 2 tablespoons of Dijon mustard in each tart shell to form a thin, even layer.
• Top with the Gruyère, then sprinkle 1 teaspoon of Herbs de Provence over each tart.
• Layer the larger tomato slices over the cheese, alternating colors as you go.
• Fill in any gaps with the smaller cherry tomatoes, alternating colors as well.

Don’t Skimp on the Cheese!

Adding the cheese to the bottom of the tart serves as a barrier between the crust and the tomatoes, and it’s what keeps them from making the crust soggy as the tart bakes. It adds great flavor too, and it makes these tarts more filling as well.

Step #3: Bake the Tart

• Bake at 425°F (218°C) for 30-35 minutes, until the pastry is golden brown.
• Serve the tarts either hot or at room temperature.
• Garnish with freshly cracked pepper, a sprinkle of fleur de sel (or another coarse finishing salt), and a scatter of fresh basil ribbons.
• Cut into triangles or squares to serve.
• Top with a few dollops of pesto for even more flavor!

Substitutions and Variations

• If you don’t have Gruyère on hand, Comté or Emmental will melt and taste similarly, or a soft goat cheese makes for a tangier, creamier tart.
• Spread a thin layer of caramelized onions under the mustard before adding the cheese, and you’ll get a tart with a touch more sweetness.
• If Herbs de Provence isn’t in your pantry, a mix of dried thyme and rosemary will get you most of the way there.
• Fresh thyme can be used in the crust in place of dried, if that’s what you have on hand.
• Swap in whole grain mustard for the Dijon for a bit of texture along with the tang.

Will the crust get soggy from the tomatoes?

It shouldn’t, since the layer of Dijon and Gruyère beneath the tomatoes acts as a barrier, keeping moisture from soaking into the crust as it bakes.

Do I need to peel the tomatoes first?

No, there’s no need to peel them for this recipe. Just slice them and layer them in.

Can I make the dough ahead of time?

Yes, you can make the dough a day ahead and keep it in the fridge, well wrapped, until you’re ready to roll it out and assemble the tart.

What Can I Serve with This Recipe?

I love serving this tart with a simple tossed salad, dressed with my French Vinaigrette, and a chilled glass of rosé. It also works well as a starter before a bigger meal, alongside other dishes on a summer buffet table, or for a light outdoor supper.

How do I store leftovers?

Store leftovers in the fridge, covered, for up to 3-4 days. I like to bring slices back to room temperature before serving rather than reheating them, since that keeps the crust from turning soggy.

Pro Tips

• Keep your butter cold right up until the moment it goes into the food processor, since that’s what gives the crust its flaky texture.
• Chill the shaped crusts in the freezer for 10 minutes before baking, which helps them hold their shape once they hit the oven’s heat.
• Add the basil ribbons right at the end so they stay bright and fresh, along with a sprinkle of fleur de sel and freshly cracked pepper.