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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

415.1 calories; 11.6 g protein; 33.8 g carbohydrates; 19.6 mg cholesterol; 754.2 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/14/2011
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 great results. After reading the reviews I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!! Read More
(35)

Most helpful critical review

Rating: 3 stars
07/22/2011
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 soggy. Read More
(8)
37 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/13/2011
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 great results. After reading the reviews I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!! Read More
(35)
Rating: 5 stars
08/11/2011
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! Read More
(15)
Rating: 5 stars
07/10/2011
Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination! Read More
(10)
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Rating: 5 stars
08/16/2011
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 better. Drained tomatoes on paper towels and made a couple layers of tomatoes and cheeses the second time with fresh garden herbs (basil rosemary chives and thyme) throughout with a few sprinkled on top. Would like to try this recipe with brie. It made a beautiful presentation and was well-liked by all. The first piece comes out messy but following slices come out surprisingly neatly and it's not too liquid-y. Read More
(8)
Rating: 5 stars
08/22/2011
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 herbes de Provence but when I looked it up it consisted of: savory fennel basil thyme lavender and rosemary. I used fresh - thyme basil chives & rosemary chopped fine. When I put in one layer of tomatoes too much crust was left so I made with 2 layers of cheese and 2 layers of tomatoes and 2 layers of fresh herbs. The taste was wonderful but the tomatoes made it a little watery. After dishing out the first piece I drained off the extra juice and it was fine. The slices served up nicely and I will be making again since I have oodles and oodles of tomatoes. Thanks Snackybits for sharing your recipe. Read More
(8)
Rating: 3 stars
07/22/2011
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 soggy. Read More
(8)
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Rating: 4 stars
08/31/2011
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 little soft but overall a wonderful combination of flavors. Daughter commented that we should make this again with different cheeses. I agree. I can't wait for tomorrow to have it for lunch. If there is any left. Read More
(7)
Rating: 3 stars
09/05/2011
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. Read More
(5)
Rating: 3 stars
08/26/2011
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 drain the tomatoes a bit first and it still was soggy. Despite the mustard pow the taste combinations work well together and if you could cut that back or maybe add a little sugar and get the crust to stay dry this would be a winner. Thanks Snackybits. Read More
(5)