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Tangy Tomato Tart (Pie)

Rated as 4 out of 5 Stars
0

"I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe."
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Ingredients

1 h servings 251
Original recipe yields 8 servings (1 10-inch tart)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  2. Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
  3. Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 251 calories; 19.6 16.8 2.5 < 1 227 Full nutrition

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Reviews

Read all reviews 15
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is DELICIOUS. Be sure to use whole seed dijon mustard. I was afraid the amount of olive oil would make it runny, but it emulsified enough and made a wonderful filling. I drained my tomat...

Most helpful critical review

I find this to be overly sweet. I think the fresh tomatoes are overpowered by the honey. I think I will try it again but cutting back on the honey, maybe 1/2 teaspoon at most.

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This is DELICIOUS. Be sure to use whole seed dijon mustard. I was afraid the amount of olive oil would make it runny, but it emulsified enough and made a wonderful filling. I drained my tomat...

This is truly delicious. I used a refridgerated pie crust in a regular glass pie pan. Didn't have fresh herbs so had to use dried. After placing the ingredients in the pie crust, instead of c...

Followed the recipe as is with changes as per the AR Magazine. I also used Roma tomatoes, so as to have less liquid in the pie. I think this helped greatly, since the pie was still just a touch...

"One of the top ten best" per hubby! We ate the entire tart for a light dinner. Fresh garden tomatoes were used along with oregano and thyme from the herb garden. I did use all of the tips in...

I find this to be overly sweet. I think the fresh tomatoes are overpowered by the honey. I think I will try it again but cutting back on the honey, maybe 1/2 teaspoon at most.

Thank you for this delish and beautiful recipe! My slight variation....I did not butter the pie plate and I pre-baked the dough in the pie plate, for 10 minutes, so that it wouldn't become soggy...

I thought this was good, but if I make it again, I will either greatly reduce the amount of honey or completely eliminate it. I think I would have enjoyed it much more if it were way less sweet...

I used a small ramekin and made individual. I also used diced Roma tomatoes. It was delicious!!!

I think the 6 Tablespoons of olive oil is a mistake and should be 6 teaspoons (2 TBS.) Noticed when blending that it was way to runny to "spread" as the recipe stated, so made a second batch wi...