French

Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart)

Name: Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart)
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 9-inch puff pastry sheet, thawed; 3 tbsp Dijon mustard; 4 tomatoes, thinly sliced; 1 garlic clove, thinly sliced; 2 tbsp olive oil; 1 tsp dried herbes de Provence; 1/2 tsp salt; 1/4 tsp black pepper

Colette @colette_lyon

Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

35 min Medium Low sodium Vegetarian Pescatarian Halal Dairy free

Ingredients

Serves

The quantities follow this count.

1 9-inch puff pastry sheet, thawed
3 tbsp Dijon mustard
4 tomatoes, thinly sliced
1 garlic clove, thinly sliced
2 tbsp olive oil
1 tsp dried herbes de Provence
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Preheat the oven to 400 F, unroll the puff pastry onto a parchment-lined baking sheet, and prick it all over with a fork, leaving a half-inch border unpricked.
Spread the Dijon mustard evenly over the pastry, staying within the border.
Arrange the tomato slices in slightly overlapping rows over the mustard and scatter the sliced garlic and herbes de Provence on top.
Drizzle with the olive oil and season with the salt and pepper.
Bake for 25 minutes, until the pastry is puffed and deep golden at the edges and the tomatoes have softened.
Let the tart rest for 5 minutes before slicing; with a green salad alongside, this thin tart is a genuinely meatless everyday French lunch.

Watch how to cook Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart)

Someone making it start to finish, so you can see what the steps look like.

Tarte Tomate Moutarde - Recette Facile et Rapide Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart) carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 5 g
Carbs: 25 g
Fat: 27 g
Fiber: 2 g
Sugar: 3 g
Sodium: 380 mg
Saturated fat: 10 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Tarte Fine a la Tomate et Moutarde (Thin Tomato and Mustard Tart) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.