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Tarte aux Moutarde (French Tomato and Mustard Pie)

Tarte aux Moutarde (French Tomato and Mustard Pie)

Name: Tarte aux Moutarde (French Tomato and Mustard Pie)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 9-inch pie
Ingredients: 1 recipe unsweetened pastry for a 9-inch single crust pie; ½ cup grainy brown mustard; 3 large ripe tomatoes, thinly sliced; 6 slices Swiss cheese, about 1/4-inch thick; 1 tablespoon olive oil, or as needed; 2 tablespoons herbes de Provence

Rating: 4.16 stars

37 Ratings
33 Reviews
13 Photos

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.

By Snackybits

Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 recipe unsweetened pastry for a 9-inch single crust pie
½ cup grainy brown mustard
3 large ripe tomatoes, thinly sliced
6 slices Swiss cheese, about 1/4-inch thick
1 tablespoon olive oil, or as needed
2 tablespoons herbes de Provence

Directions

Step 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.

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Step 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.
Step 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:

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

Reviews (33)

Most helpful positive review

abapplez

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

Helpful

(35)

Most helpful critical review

CLEO

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

Helpful

(8)

37 Ratings

5 star values: 18
4 star values: 10
3 star values: 7
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

abapplez

10/13/2011

Helpful

(35)

etincelle

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

Helpful

(15)

sueb

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

Helpful

(10)

Avocat

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

Helpful

(8)

Molly

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

Helpful

(8)

CLEO

07/22/2011

Helpful

(8)

Deborah Norris

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

Helpful

(7)

Deb C

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

Helpful

(5)

sassyoldlady

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

Helpful

(5)

More Reviews

Reviews for: Photos of Tarte aux Moutarde (French Tomato and Mustard Pie)

1 of 33

All Reviews

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!

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 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.