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Tarte aux Moutarde (French Tomato and Mustard Pie)

Rated as 4.18 out of 5 Stars
20

"Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches."
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Ingredients

40 m servings 415
Original recipe yields 4 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
  2. Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
  3. Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Nutrition Facts


Per Serving: 415 calories; 24.9 33.8 11.6 20 754 Full nutrition

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Reviews

Read all reviews 31
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with gre...

Most helpful critical review

This was way too mustardy for our tastes. I will probably make again, but will use less mustard. I will also bake the crust a bit before adding the tomatoes and cheese, to keep it from getting s...

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Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with gre...

Delicious! Tasted just like my host mom's in France. I used puff pastry which gave me the flaky crust I was looking to recreate. Merci!

Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination!

Made this for Recipe Group: 20, August 2011. Delicious way to enjoy tomatoes. I didn't measure the mustard, just made sure all of the crust was covered. I didn't have, nor have I heard of he...

Close to paradise! Made 2 in one day. Used cheeses on hand: 1st time, sharp Vermont cheddar; 2nd time, soft mozzarella and 4-cheese Italian blend. Both delicious, but gruyere would be even be...

This was way too mustardy for our tastes. I will probably make again, but will use less mustard. I will also bake the crust a bit before adding the tomatoes and cheese, to keep it from getting s...

Made this for Recipe Group. Love the presentation factor. Taste is really good, the creamy cheese, the tart tomato, the earthy herbs and crunchy top crust are wonderful. The bottom crust is a li...

Made this for recipe group August 20, 2011. The pie makes a beautiful presentation however the flavors just didn’t work for us. We felt the mustard was too dominant.

Made for Recipe Group. Gorgeous presentation. Mustard overpowered this and the crust is completely wet from the oils in the mustard and the cheese, and water in the tomatoes. I did deseed and dr...