French Tomato Tart
4 servings
30 minutes
French tomato tart is the embodiment of elegance and simplicity in French cuisine. Its roots trace back to Provençal culinary traditions, where juicy tomatoes, aromatic herbs, and delicate pastry create a perfect harmony of flavors. The tart's base is a crispy shortcrust pastry with tangy Dijon mustard that highlights the freshness of the tomatoes. Goat cheese adds a creamy texture and a hint of acidity, while honey imparts refined sweetness. This tart can be served as a standalone dish or as part of an exquisite meal. It is perfect for summer evenings on an outdoor terrace, accompanied by a glass of white wine. Baked tomatoes reveal their rich flavor, and the golden cheese adds an appetizing crust. The simplicity of preparation makes this tart a favorite among gastronomy lovers seeking balance between sophistication and the comfort of home cooking.
1
In a bowl, mix flour and 0.5 teaspoons of salt. Add diced butter and mix with your hands until the dough resembles crumbs. In another bowl, lightly beat an egg and 2 tablespoons of cold water. Add to the dough and knead (if the dough doesn't come together well, add more water). Roll the dough into a ball, place it on a floured surface, and roll it out thinly. Place it in a round pan with low edges and press lightly, trimming excess dough from the edges.
- Wheat flour: 210 g
- Salt: to taste
- Butter: 125 g
- Chicken egg: 1 piece
- Water: 3 tablespoons
2
Preheat the oven to 220 degrees.
3
Spread mustard evenly over the dough and let it sit for a few minutes. Then layer thinly sliced tomatoes evenly, drizzle with olive oil. Sprinkle with herbs and add sliced cheese. Again sprinkle with herbs and drizzle with honey.
- Dijon mustard: to taste
- Tomatoes: 3 pieces
- Olive oil: 2 tablespoons
- Chopped fresh thyme: 2 tablespoons
- Goat cheese: 250 g
- Chopped fresh thyme: 2 tablespoons
- Honey: 1.5 tablespoon
4
Bake the tart for 30 minutes until the pastry is golden and the tomatoes are soft. A few minutes before finishing, place the tart under the grill to brown the cheese.
