Everyday Tomato Tart

Toma­to tart is one of these every­day meals that is so com­mon at the din­ner table of most fam­i­lies in France. The rea­son is that it is very easy to make, requires very few ingre­di­ents, and pleas­es every­one, includ­ing kids. Every French Mom I know has her own ver­sion of the toma­to tart, and vari­a­tions in the recipe are end­less. Today, I will share with you MY toma­to tart recipe (which is of course deli­cious!), and I will give you a few of the most com­mon recipe vari­a­tions so you can make your own, if you wish.

Ingredients

For a tart pan approx. 9x 1.125 in. (22.9x 2.9 cm)

1 Puff Pas­try

3 Toma­toes

Shred­ded Cheese: 1/2 Swiss Cheese, and 1/2 Parme­san Cheese

1 Table­spoon of Dijon Mus­tard

2 Branch­es of Fresh Thyme (cut in small pieces)

3 Table­spoons of Olive Oil

You can find puff pas­try in any US gro­cery store. To make it quick and easy, buy the kind that is all ready to bake, with parch­ment paper includ­ed. I used this one:

Making the Tomato Tart

Step 1

Pre­heat oven to 350 degrees Fahren­heit.

Step 2

Roll out the puff pas­try, and fit it into a tart pan. Spread Dijon Mus­tard over it.

Step 3

Slice the toma­toes, and arrange in a sin­gle lay­er over the mus­tard.

Step 4

Sprin­kle the shred­ded cheese all over. Add thyme and olive oil.

Step 5: Bake in oven for 45 min­utes. Enjoy!

Common Recipe Variations

When on a diet: mus­tard, toma­toes and herbs only, no cheese. It is actu­al­ly quite deli­cious that way.

Adding your favorite cheese: any cheese works, but cheeses that are com­mon­ly used are swiss cheese, Comté, parme­san, mozarel­la, and fresh goat cheese.

If you do not like Dijon Mus­tard: you can use whole grain mus­tard, or use Tape­nade (puréed olives) as a sub­sti­tute for mus­tard.

No puff pas­try: you can use a pie crust that con­tains no sug­ar instead (the same one you would use for a quiche; see my quiche recipe for more infor­ma­tion.)

Adding ingre­di­ents: some of the com­mon ingre­di­ents that can be added are tuna fish and olives.

These are just some of the few most com­mon recipe vari­a­tions. Have fun explor­ing, or just enjoy MY deli­cious recipe!

Bon Appétit!

French Mom

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