Tomato tarts are considered a summer staple in the French countryside, and you will know why when you bite into this mouth-watering French tomato tart. Buttery and flaky puff pastry is the base for spicy mustard, creamy Gruyère, and juicy tomatoes. Assembling the tart takes all of 10 minutes; it couldn't be easier to make a meal highlighting those beautifully juicy tomatoes that are plentiful this time of year.
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When I took a bite of this tart, I said, "Oh my god" so loudly that my husband came running from another room to see if everything was okay. It's so full of rich, complex flavor, and yet it's so simple, with just a few basic ingredients.
Frozen puff pastry is used in this tomato tart recipe, because it makes life so much easier, like in my roasted beet tart. It's buttery and flaky, and crumbles when you bite into it. Dijon mustard, Gruyère cheese, ripe tomatoes, and Herbes de Provence add tangy, creamy, and herby notes to balance out the richness, making it a super delicious meal that is so easy to assemble.
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⭐️ Why This Tomato Tart is the Best
- Flaky, buttery, and crunchy puff pastry crust
- Tangy and creamy mustard and Gruyère filling
- Quick and easy tomato mustard tart with a prep time of just 10 minutes, and baking time of 30 minutes
- Rich and satisfying vegetarian meal without being too heavy; gluten-free and dairy-free/vegan options provided
- Perfect for when you are short on time and need an impressive appetizer or entrée
Reader Review
"This is absolutely the best and easiest tomato tart. Have made it numerous times and usually have to make at least 2. Thanks so much for sharing."
- Cathy ⭐⭐⭐⭐⭐
🤔 What is Herbes de Provence?
Herbes de Provence is a dried herb blend that originated in the Provence region of France. Therefore, it's typically used when making French cuisine.
Like a lot of herb and spice blends, it can vary, but it typically contains thyme, rosemary, fennel, marjoram, parsley, and tarragon. If you don't have Herbes de Provence on hand, you can easily make your own herb blend - there are lots of recipes available online!
🍅 Ingredient Notes
- Frozen puff pastry - a home cook's best friend! I try to always have puff pastry on hand in case I need to throw a meal (or appetizer) together quickly. Try it in my quiche with puff pastry!
- Dijon mustard - originates from Dijon, France, and is more intense than yellow American mustard
- Gruyère cheese - a drier, nuttier Swiss cheese
- Tomatoes - try to use the freshest tomatoes whenever possible, especially during the summer months.
- Thyme - I highly recommend using fresh thyme in this recipe - it really makes a difference!
- Herbes de Provence - aromatic herb blend originating in Provence (see above)
📝 Variations & Substitutions
- Cheese. I love the rich and nutty flavor of Gruyère cheese, but you can also substitute mozzarella, Swiss, or Parmesan cheese (only use ½ cup of Parmesan due to its high salt content).
- Add leafy greens. Make your tomato tart that much healthier by adding greens like fresh spinach, kale, or rainbow chard.
- Make gluten-free: Substitute a gluten-free brand of puff pastry for a gluten-free tart.
- Make vegan/dairy-free: Substitute a vegan brand of puff pastry and use a plant-based cheese (or omit it).
🔪 How to Make French Tomato Tart with Puff Pastry
Preheat oven to 425 degrees F. Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet. Using a knife, score the puff pastry about 1 inch from the edge. Prick the center of the dough all over with a fork.
Using a pastry brush or a spoon, spread the mustard onto pastry (avoiding the border). Sprinkle grated Gruyère cheese evenly on top of mustard.
Arrange tomato slices on top of cheese. Sprinkle tomatoes with salt, pepper, thyme, and Herbes de Provence. Drizzle olive oil over tomatoes.
Bake for 30 minutes, until tart border becomes deep golden brown. Serve immediately.
👩🏼🍳 Expert Tips
- Thaw puff pastry before using. You can thaw your frozen puff pastry at room temperature (it takes around 45 minutes) or in the refrigerator (this will take several hours).
- Don't skimp on the mustard. It might seem like ¼ cup of Dijon mustard is a lot for this recipe, but let me assure you, it's the right amount. The spicy tartness acts as the perfect foil for the rich and buttery puff pastry, and is kind of like the unsung hero of the dish.
- Storage: Store any leftovers in the refrigerator for up to 4 days.
- How to freeze: Wrap tart slices in foil and place them in a large freezer bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- How to reheat: The best way to reheat your tart is to place it in a preheated 350 degree F oven or toaster oven for 10-15 minutes. You can use a microwave, but the puff pastry will lose its crunchy and flaky texture.
- Add more tomato slices to your tart to make it more substantial. The mustard and cheese act as a barrier between the tomato slices and puff pastry, so the pastry should not get soggy from tomato juices.
🥗 How to Serve Tomato Tart
You can serve it warm or at room temperature, so it's a great option for a bbq or picnic.
- Serve it as a main dish paired with a delicious summer salad, like cabbage slaw or cucumber salad
- Serve it as an appetizer paired with a vegetarian entrée, like pasta with garlic butter, stuffed zucchini boats, or stuffed peppers
- Pair with a summery dessert, like cherry crostata, peach crisp, or s'mores bars
- Serve with a refreshing beverage, like strawberry lemonade
🍽 More Summery Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.
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French Tomato Tart Recipe
Ingredients
- 1 frozen puff pastry, thawed
- ¼ cup Dijon mustard
- 1 cup Gruyère cheese, grated
- 3 ripe tomatoes, sliced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoon Herbes de Provence
- 1 Tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 425 degrees F. Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet. Using a knife, score the puff pastry about 1 inch from the edge. Prick the center of the dough all over with a fork.
- Using a pastry brush or a spoon, spread the mustard onto pastry (avoiding the border). Sprinkle grated Gruyère cheese evenly on top of mustard.
- Arrange tomato slices on top of cheese. Sprinkle tomatoes with salt, pepper, thyme, and Herbes de Provence. Drizzle olive oil over tomatoes.
- Bake for 30 minutes, until tart border becomes deep golden brown. Serve immediately.
Video
Notes
- Thaw puff pastry before using. You can thaw your frozen puff pastry at room temperature (it takes around 45 minutes) or in the refrigerator (this will take several hours).
- Storage: Store any leftovers in the refrigerator for up to 4 days.
- How to freeze: Wrap tart slices in foil and place them in a large freezer bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- How to reheat: The best way to reheat your tart is to place it in a preheated 350 degree F oven or toaster oven for 10-15 minutes. You can use a microwave, but the puff pastry will be a bit soggy.
Andrea
What a beautiful and delicious tart. I love that it has Gruyere in it.
Gastronotherapy
Thanks, Andrea!
Elli
Absolutely delicious & sooo easy to make!!! Have been searching for the perfect tomato tart and this is it- thank you!
MaryAnne
So happy to hear that you loved it, Elli! Thanks for leaving a comment! 😍
Kasia
Made this for late breakfast for my mom and I and it was absolutely amazing! Had to substitute the cheese a little (did not have gruyere) and topped with some fresh parmesan and basil. This recipe is outstanding!
MaryAnne
That sounds delicious, Kasia! Thanks so much for leaving a review! 😍
Beth
This tart was so delicious and a hit here! We love using fresh tomatoes for recipes and I can’t wait to make this again! Perfect for gatherings!
Gastronotherapy
Thanks, Beth! Yes, it's a great way to use fresh tomatoes!
Adrianne
This tart truly is OMG delicious and the herbs sound like they would add so much flavour! Simple and yet absolutely delicious, I love it.
Gastronotherapy
Thanks, Adrianne! Yes - the Herbes de Provence add so much flavor to this tart!
Biana
This tomato tart looks amazing! A perfect summer brunch dish, served with some green salad.
Gastronotherapy
That would be a great brunch!
Irina
Savory tart? Well, I have never made it before, but my first attempt has been successful! Thanks for your amazing recipe!
Gastronotherapy
Yay! So glad you enjoyed it, Irina! 🙂
Cathy
This is absolutely the best and easiest tomato tart. Have made it numerous times and usually have to make at least 2. Thanks so much for sharing.
MaryAnne
Thanks so much for leaving such a kind review, Cathy! I'm so glad you love it!
Colleen
Heavenly. I doubled the tomato slices, but not before salting them and placing them on a paper towel for 15 minutes to remove excess juices. My husband and I polished off the whole tart in a single sitting. Beautiful, easy to make and so delicious. We have spent many a vacation in the South of France and this dish comes right out of Provence.
MaryAnne
Hi, Colleen! Thank you for leaving such a wonderful review! So glad you and your husband enjoyed this tart, and that it evokes memories of Provence for you. Have a great week! 😍
Dani
We loved this! Didn’t have Gruyère on hand, substituted dubliner cheddar instead, which worked out great actually. Can’t wait to make it again. Couldn’t have been easier.
MaryAnne
Ohh, cheddar sounds interesting - it probably gave it an even bigger bite paired with the mustard! Love it!
Barb Haner
Making this tart again for dinner tonight! So delicious and tomatoes are abundant now
MaryAnne
yay! 😍
Janice Rosaire
This sounds fabulous. I have an abundance of fresh heirloom tomatoes from a friend’s farm. You mentioned you can make this and freeze up to a month. I am assuming you cook it completely and then freeze and defrost before serving?
MaryAnne
Hi Janice, yes, after baking (and cooling completely), this tart can be frozen. I recommend wrapping individual slices in foil and then placing them in a freezer-safe container. To thaw, place it in the refrigerator overnight or on the counter for 1-2 hours. To reheat, place it in a preheated 350 degree F oven (covered with foil) for 10-15 minutes, until heated and crisped back up again. I hope you give it a try!
Leanne
Exactly what I was looking for - simple and delicious! Thank you!
MaryAnne
So glad you enjoyed it, Leanne!
Ronald Shiftan
Made two pastry dishes of this tonight with super fresh New Jersey tomatoes. Absolutely delicious!
My only quibble is that 30 minutes at 425 degrees was too much. After 20 minutes, the portion on a regular baking dish was burned on the bottom, while the other, on an insulated baking dish, was perfect. The funny thing was that some actually preferred the burned bottom, saying they enjoyed the added crispness.
In any case, a great treat. Five Stars. Thank you.
Ron
MaryAnne
Hi Ron, I know that brands of puff pastry vary by their ingredients - some are made with butter, others with vegetable oil, etc. That said, I've made this tart several times using different brands and it always turns out excellent, so not sure why it burned (I know that ovens vary in their heat output as well). But I'm glad that folks enjoyed the crispier crust! Next time, try it at 400 degrees and see if that does the trick. So happy you enjoyed it - it's one of my summertime favorites! Thanks for stopping by!
Donna
I made this last night for a dinner party…absolutely fabulous! Everyone loved it and it was very easy to make.
MaryAnne
So happy to hear that it was a hit, Donna! 😍
Linda
A question....if I leave out the cheese will the bottom become soggy? Or will Dijon alone protect it?
MaryAnne
Hi Linda, I've made it without cheese in the past, and the crust did not get soggy. The mustard is a nice barrier, so you should be just fine. Just be aware that without the rich cheese, the mustard has that much more of a kick. Let me know how it turns out, and thanks for stopping by my site!
Jane
Question: Can I make this tart this afternoon and then serve it tonight (without refrigeration)?
MaryAnne
Hi Jane, that should work just fine. If you are serving it several hours after baking, I would store it in the refrigerator and then remove it at least 30 minutes before serving to bring it to room temperature. Alternatively, you could reheat it in an 350 degree F oven for 10 minutes (covered with foil to avoid burning). Let me know how it goes!
Heather V
Excellent recipe! Great for lunch, brunch, whatever with a glass of Sauvignon Blanc!
MaryAnne
Thanks, Heather! So glad you enjoy it! 😍
Deborah Dvorak
Thank you so very. Have made it 4 times. It is now a true southern tartan. Love the look and colors. But the taste is out of this world. The gentleman that helps on our farm, went totally wild over the tartan. Made 2 for him to take home to his family. Happy people! So great for summertime!
MaryAnne
Hi Deborah, thanks so much for this incredible review!! I'm so glad to hear that you have been enjoying it time and time again! I also love making it all summer long, and it's so easy! Have a great day! 😊
Margot Brown
I have made this recipe about 5 times since my cousin shared it with me. Five people who have tasted it have asked me for the recipe. I recommended it to my sister for a luncheon she is hosting and she did a trial run and decided yes, she will make it for her woman friends next week. It's a huge success! Because I do can't handle spicy foods, I used sweet honey mustard instead of Dijon. What a treat! I also used different colors of tomatoes to make the presentation more vibrant (yellow, green, red Heirloom tomatoes.) Now I am looking to expand this recipe and see if I can add a little zucchini to it, since my neighbor just gave me a zucchini!
MaryAnne
Thanks so much, Margot! I'm so glad that it's been such a hit with you and your family! 😍
Margot Brown
Actually, as a follow up to my comment above, do you have any recommendation for how to integrate zucchini into this recipe without making it soggy? Thank you!
MaryAnne
Adding zucchini is a great idea, although a tricky one because of its high water content. This is how I would do it: Shred the zucchini, then toss it with a generous pinch of salt, place it in a colander for 10 minutes to help release the water, then squeeze the remaining liquid from the zucchini before adding it to your tart. You want to remove as much of the water as possible to avoid making your tart soggy. Let me know if you give it a try, and thanks again for visiting my site!
Elsa
Made this amazing tomato tart this morning and my husband said it was stunning and I totally agreed. Well done, and thank you for sharing the recipe.
MaryAnne
You are welcome, Elsa! 😍
Marty
This was borderline inedible, I hate to say. 1/4 cup of dijon was just way too much. Even with the herbs and fresh tomatoes, the whole tart only tasted like salty salty mustard. I made sure to get good dijon like the recipe called for too. In addition, the bake time is way too long and the puff pastry was burnt and bitter. I have the ingredients still, so when I make this again I’ll probably leave the mustard out altogether so I can taste the gruyère and tomatoes and herbs, and cut down the bake time to 20 minutes.
MaryAnne
Hi Marty, sorry to hear that it was too salty and that it burned. I’ve made this countless times without fail, and I find that it needs that amount of salt. However, you can always cut back on the amount added if it’s too much for your liking. Regarding the burnt puff pastry, different brands can bake up at different rates, so yes, try reducing the oven temperature as well as bake time next time. In addition, ovens can vary in temperature. I hope you give it another try!
Casey
This just might be the best thing I've ever tasted! I've made it twice in the last week. I'm telling myself it's like a healthier pizza!!
MaryAnne
Thanks so much, Casey! It's a huge hit around here, too! 😉
Patti
This is DELICIOUS! And it is so easy to make (full disclosure I was lazy the first time and didn't roll out the dough fully... still tasted great)! This dish is great for so many different types of gatherings and events, too. Always a hit.
MaryAnne
Thanks so much, Patti! I make this tart all summer long! 🙂
Helen
Made this twice and everyone loves it, but need clarification. When you say roll out the pastry, is their a size you’re going for??
MaryAnne
So happy to hear that, Helen! Regarding rolling out the pastry, it's really just to smooth it out a bit after being folded up. Rolling your rolling pin over it once or twice should suffice, as you don't want to thin it out too much or you will end up with a burnt pastry crust.
Laurie
How do you suggest adding chard? Overabundance coming out of the garden!
MaryAnne
Hi Laurie, you could add chard during the last 5 minutes of baking if you want to crisp it up. Or, you could chop it up fine and sprinkle it on top after removing the tart from the oven. Either way, that sounds delicious!