In the summer when my tomatoes are at their peak, I love to whip up this little number for a light lunch. You’ll find a Tomato Tart Provencal is the perfect lunch idea for a light summer bite!
I think these tarts are most beautiful when you can use a variety of colors so feel free to mix them up!
How do you make a Tomato Tart Provencal?
It’s really a simple technique that is kind of like making a “French” pizza. You’ll make a savory tart crust, I like to add fresh thyme to mine since it adds another flavor and also looks beautiful. Then you line the base of your tart with Dijon mustard, Gruyere cheese and herbs to Provence and then top with sliced tomatoes, bake and garnish with fresh basil.
What are herbs de Provence?
Herbs de Provence is a marvelous blend of dried herbs that is popular in the Provence region of the South of France.
The blend includes equal portions of dried thyme, dried rosemary, dried oregano, dried marjoram and dried fennel seeds. You can buy them online or make your own and store them in an air tight container at room temperature. (this link goes to Amazon where I am an affiliate partner)
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!
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- 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
- 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
- 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.
To create your own Herbs de Provence mix together 1 tablespoon (15 ml) each of the following: dried thyme, dried rosemary, dried oregano, dried marjoram and dried fennel seeds. Store in an air tight container at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 351 Total Fat: 35g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 136mg Sodium: 243mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 5g