One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Chef John
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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 the oven to 400 degrees F (200 degrees C).

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  • Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.

  • Freeze dough until firm, about 10 minutes.

  • Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.

  • Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.

  • Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.

  • Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Tips

Chef's Notes:

All ingredient amounts are approximates and will vary according to the size of your tart shell.

For best results, use the strongest French Dijon mustard you can find.

If you can't find Herbes de Provence, use an Italian herb blend.

Any fresh versions of the herbs in herbes de Provence will work as garnishes.

Editor's Note:

Nutrition data for this recipe includes the full amount of puff pastry. The actual amount of puff pastry consumed will vary.

Nutrition Facts

417 calories; 30.2 g total fat; 1 mg cholesterol; 445 mg sodium. 31.1 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2018
This tart was amazing!!! Easy to make too!! The mustard and the tomatoes and the spices just go together perfectly. The buttery pastry brings it all together. Excellent!! Cannot wait to make again!!! Read More
(3)

Most helpful critical review

Rating: 1 stars
02/13/2019
No sorry to say this recipe did not work out for me and my family. Too much mustard taste. Chef John usually has some pretty excellent recipes. Read More
(1)
28 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/11/2018
This tart was amazing!!! Easy to make too!! The mustard and the tomatoes and the spices just go together perfectly. The buttery pastry brings it all together. Excellent!! Cannot wait to make again!!! Read More
(3)
Rating: 5 stars
09/11/2018
This tart was amazing!!! Easy to make too!! The mustard and the tomatoes and the spices just go together perfectly. The buttery pastry brings it all together. Excellent!! Cannot wait to make again!!! Read More
(3)
Rating: 5 stars
08/30/2018
I added Pesto to the mustard! And of course minced garlic! My husband and I made a dinner out of this but it would be delish for a football snack and a crowd! Read More
(2)
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Rating: 5 stars
03/13/2019
(Don't hate on me for changing to my taste) but I did want a puff pastry pizza and Chef's recipe technique allowed me to do that. I baked it as directed but used the exquisite pizza sauce recipe from here and mozzarella. Needed to cut some of the second cooking time. Delicious! Read More
(1)
Rating: 5 stars
08/10/2018
This tart tasted even better than I expected. I made the full recipe and 2 of us ate it all. I will be making this again in a few days. Read More
(1)
Rating: 1 stars
02/13/2019
No sorry to say this recipe did not work out for me and my family. Too much mustard taste. Chef John usually has some pretty excellent recipes. Read More
(1)
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Rating: 4 stars
08/11/2018
I liked it (and I'm not even a huge tomato fan)...but no one else in the family seemed to. Used sweet orange cherry tomatoes from the garden and Country Dijon mustard. Consensus from those that didn't like was that mustard was somewhat overpowering. But I liked it. Read More
Rating: 5 stars
08/08/2019
Came out great!! I followed the recipe exactly (used Chef John's recommendation to sub in Italian seasoning if you don't have herbs de Provence). I didn't measure the dijon just eyeballed it and spread on. I went with a nice thin layer. It's a strong flavor so for me a little went a long way. If I had used more it may have been overpowering. Topped with fresh Jersey tomatoes from a local market this was a great side. Would definitely make again. Read More
Rating: 4 stars
06/21/2019
Unique and tasty. Heavy on the mustard flavor but I liked that it was France-inspired and different from the usual pizza flavors. Read More
Rating: 5 stars
02/15/2020
Huge success at the party Read More