Tomato tarts are considered a summer staple in the French countryside, and you will know why when you bite into this mouth-watering tart. Buttery and flaky puff pastry is the base for spicy mustard, creamy Gruyère, and juicy tomatoes. It’s the perfect summer meal.
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. Assembling the tart takes all of 10 minutes, and baking takes 30 minutes; it couldn’t be easier to make a meal highlighting those beautifully juicy tomatoes that are plentiful this time of year.
Frozen puff pastry is used in this recipe, because it makes life so much easier. It’s buttery and flaky, and crumbles when you bite into it. Dijon mustard, Gruyère cheese, ripe tomatoes, and Herbes de Provence add tangy, nutty, acidic, and herby notes to balance out the richness, making it a super delicious meal that is so easy to assemble.
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 (I love it sprinkled on baked cod!).
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!
Why This Recipe Works
- Flaky, buttery puff pastry crust
- Tangy and creamy mustard and Gruyère filling
- So quick and easy – prep time is just 10 minutes, and baking time is 30 minutes
- Rich and satisfying vegetarian meal without being too heavy
- Perfect for when you are short on time and need an impressive appetizer or entrée
What Are the Needed Ingredients?
- 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.
- Dijon mustard – originates from Dijon, France, and is more intense than yellow American mustard
- Gruyère cheese – a drier, nuttier Swiss cheese
- Tomatoes – I am able to use fresh tomatoes from my garden this summer! 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)
- Extra-virgin olive oil – whatever your favorite brand is will suffice here
Recipe Notes and Helpful Tips
You can thaw your frozen puff pastry at room temperature (it takes around 45 minutes) or in the refrigerator (will take several hours).
It might seem like 1/4 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.
This French tomato tart can be served warm or at room temperature. It should be stored in the refrigerator (for up to 4 days) and can be frozen for up to 1 month.
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.
More Summery Vegetarian Recipes!
- One Pot Pasta with Tomato Mascarpone Sauce
- Tuscan Bean Salad
- Rice Stuffed Zucchini Boats
- Vegan Flatbread Pizza
- Corn Avocado Black Bean Salsa
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
French Tomato Tart
- 1 frozen puff pastry, thawed
- 1/4 cup Dijon mustard
- 1 cup Gruyère, grated
- 3 ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon fresh thyme
- 1 Tablespoon Herbes de Provence
- 1 Tablespoon extra-virgin olive oil
- 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 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.