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.
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!!
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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.
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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 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
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.
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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.
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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
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.
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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.
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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.
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Tarte aux Moutarde (French Tomato and Mustard Pie)
Servings Per Recipe: 4 Calories: 415.1
% Daily Value *
protein:
11.6g
23 %
carbohydrates:
33.8g
11 %
dietary fiber:
6.9g
28 %
sugars:
6.3g
fat:
24.9g
38 %
saturated fat:
8g
40 %
cholesterol:
19.6mg
7 %
vitamin a iu:
1313.6IU
26 %
niacin equivalents:
4.2mg
32 %
vitamin b6:
0.1mg
9 %
vitamin c:
17.4mg
29 %
folate:
56.2mcg
14 %
calcium:
223.3mg
22 %
iron:
2.3mg
13 %
magnesium:
54.5mg
20 %
potassium:
392.4mg
11 %
sodium:
754.2mg
30 %
thiamin:
0.3mg
25 %
calories from fat:
223.7
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!
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.
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.
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.
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.
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 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.
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Tarte aux Moutarde (French Tomato and Mustard Pie)
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