-
-
My review
Chef John's Tomato Tart
58k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 417Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
9/11/2018
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 mak...
8/10/2018
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.
9/16/2018
Loved it! Made as described, but had only "Country" mustard. It wasn't still delicious! I live in a Motorhome and parked in high altitude. Raised temp 10 degrees an drew cooked the full 30 minu...
8/29/2018
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!
8/11/2018
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 th...