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Tarte à la Moutarde et Tomate

FRANCE

Shortcrust pastry filled with dijon mustard and tomatoes

SUBMITTED BY

Elsa

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Elsa reminded me that beauty truly lies in simplicity with her mustardy tart. Tarte à la Moutarde et Tomate, or Mustard and Tomato Tart, is a savory dish that beautifully showcases the flavors of fresh tomatoes and tangy mustard. This classic French tart is not only simple to prepare but also bursting with flavor, making it a popular choice for casual dinners, picnics, or elegant brunches. The combination of a flaky pastry crust, creamy filling, and vibrant toppings creates a dish that is both visually appealing and utterly delicious.

What is Tarte à la Moutarde et Tomate?

Tarte à la Moutarde et Tomate is a savory tart made primarily with a buttery pastry crust, a rich mustard-infused cream filling, and juicy tomato slices. The tart can be served warm or at room temperature, making it a versatile dish that can be enjoyed year-round. This recipe highlights the delightful contrast between the sharpness of mustard and the sweetness of ripe tomatoes, resulting in a well-balanced flavor profile.

Key Ingredients

  1. Pastry Crust: A flaky pastry crust serves as the base for the tart. You can use homemade pâte brisée (shortcrust pastry) or store-bought pastry for convenience.

  2. Mustard: Dijon mustard is the traditional choice for this recipe, providing a sharp, tangy flavor that elevates the tart.

  3. Cream: Heavy cream or crème fraîche adds richness to the filling, balancing the mustard’s sharpness.

  4. Tomatoes: Ripe tomatoes, whether heirloom, beefsteak, or vine-ripened, are essential for their juicy sweetness and vibrant color.

  5. Cheese: Grated cheese, such as Gruyère or goat cheese, can be added to the filling for extra creaminess and flavor.

  6. Herbs and Seasonings: Fresh herbs like thyme or basil, along with salt and pepper, enhance the overall taste.

Preparation Method

Making Tarte à la Moutarde et Tomate is a straightforward process that yields delightful results:

  1. Prepare the Pastry Crust: If making your own crust, combine flour, butter, salt, and water in a bowl. Mix until a dough forms, then roll it out to fit your tart pan. Place the pastry in the pan, pressing it into the corners. Prick the bottom with a fork to prevent bubbling and chill in the refrigerator for about 30 minutes.

  2. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the chilled pastry with parchment paper and fill it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until golden. Allow it to cool slightly.

  3. Make the Filling: In a bowl, whisk together the cream, Dijon mustard, salt, and pepper. You can also stir in some grated cheese for added richness.

  4. Assemble the Tart: Spread the mustard and cream mixture evenly over the pre-baked crust. Arrange the sliced tomatoes on top, slightly overlapping them. Sprinkle with herbs and additional cheese if desired.

  5. Bake: Return the tart to the oven and bake for 30-35 minutes, or until the tomatoes are tender and the filling is set.

  6. Serve: Allow the tart to cool for a few minutes before slicing. It can be served warm or at room temperature, garnished with fresh herbs for a pop of color.

Tarte à la Moutarde et Tomate is a delightful French dish that combines simplicity with exceptional flavor. The tangy mustard, creamy filling, and juicy tomatoes come together in a flaky crust, creating a dish that is both satisfying and elegant. Whether enjoyed as a light lunch, a hearty appetizer, or a part of a festive spread, this tart is sure to impress. Embrace the flavors of France with this delicious recipe and savor every bite!

Tarte à la Moutarde et Tomate

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Ingredients
  

For the shortcrust pastry

  • 250 g flour
  • 75 g soft salted butter leave it for 30 minutes at room temperature before starting to cook
  • water as needed

For the filling

  • 5 tomatoes
  • 1 onion
  • 4 Tbsp Dijon mustard
  • breadcrumbs

For the salad

  • 1 tsp Dijon mustard
  • 8 tsp olive oil
  • 4 tsp balsamic vinegar
  • mixed greens

Instructions
 

  • Preheat the oven to 180℃.
  • Pour the flour into a bowl and add the soft butter cut into small pieces.
  • Mix with your fingers, adding a little water gradually as necessary, until you obtain a nice ball of dough.
  • Flour a working surface and roll out the dough using a rolling pin.
  • Place the dough in a previously buttered tart pan.
  • Prick the tart base with a fork and bake for 20 minutes. Set aside to cool slightly.
  • Cut the tomatoes into slices and slice the onion into strips.
  • Brush the pastry with Dijon mustard. Sprinkle with breadcrumbs, so that the water from the tomatoes is absorbed and does not soak the shortcrust pastry.
  • Cover nicely with slices of tomatoes and onions. You can also cover with grated cheese or pieces of feta, or even brewer's yeast.
  • Bake for 15 minutes in the oven. Then cover the pie with aluminum foil and continue cooking for an additional 15 minutes.
  • Prepare the salad vinaigrette: mix the mustard, olive oil and balsamic vinegar with a pinch of pepper and salt.
  • The pie is ready! Serve with salad greens and vinaigrette. Bon appétit!
Course: Dinner, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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