The first time I had a Tarte à la Tomate prepared by my friend Paul’s mother Brigitte, I wanted to eat the whole thing. In her recipe, she calls for mustard to be spread on the bottom of the crust so instead I subbed in my achaar (which has black mustard seeds) and the ‘Tarte à la Tomato Achaar’ was born. It is a total spicy hit.
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Spicy Tarte à la Tomato
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A French tomato tart gets a spicy Indian twist with the addition of flavorful tomato achaar. A delicious and unique spin on a classic.
Ingredients
- 2 cups (473 ml) flour
- 1/4 tsp salt
- 6 tbsp (85 g) unsalted butter
- 1/3 cups (79 ml) ice water
- 4 tomatoes
- 3 tbsp Brooklyn Delhi tomato achaar
- 1 cups (237 ml) grated cheese (emmental, gruyere and parmesan), have also used cheddar
- 1 tsp fresh chopped parsley or oregano
- 1 tbsp olive oil
- fleur de sel
Instructions
- Preheat the oven to 450°F (221°C).
- Prepare the dough: Combine flour, salt, and butter in a food processor or bowl. Add ice water slowly while pulsing until clumpy. Gather the dough, avoiding overhandling. Cover and chill for 20-30 minutes (or longer).
- On a lightly floured surface, roll out the dough to fit the pan, adding flour to prevent sticking. Roll the dough around your rolling pin and unroll it onto the tart pan. Press the dough into the pan, trimming excess.
- Prick holes in the dough to prevent puffing. Cook for 10 minutes at 450°F (221°C), or until lightly browned.
- Spread tomato achaar on the dough. Layer half the Gruyère, Emmental, and Parmesan cheeses. Add sliced tomatoes and top with the remaining cheese.
- Cook for 20 minutes at 450°F (221°C), until the crust is golden brown and the cheese is melted and crusty.
- Sprinkle with fleur de sel and chopped parsley, and drizzle with olive oil. Serve warm or cold.
Notes
- For a richer flavor, use a combination of aged cheeses like Gruyère and Comte instead of Emmental.
- If you can’t find tomato achaar, substitute with a mix of finely chopped fresh tomatoes, 1 tsp chili flakes, and ½ tsp garam masala.
- To prevent a soggy bottom, pre-bake the tart shell for 10-12 minutes before adding the filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 30
Frequently Asked Questions
What type of tomatoes give the best result in this tarte?
Ripe, meaty tomatoes like Roma or San Marzano varieties work well because they have less water content, which helps prevent a soggy pastry base. Slice them and let them drain on paper towels for 10 minutes before assembling. 
What makes this tarte spicy?
The heat likely comes from chili flakes, fresh chili, or a spiced spread under the tomatoes. Adjust the amount to your heat tolerance, since tomatoes carry spice effectively.
Should I blind bake the pastry before adding the tomato topping?
Blind baking the crust for 10 to 12 minutes before adding the topping helps prevent a raw, doughy base, especially given the moisture in tomatoes.
This is exactly the type of fusing of cultures that I love to explore with food!
Thank you so much for your posts. I do read them and cook. Again thank you, A. R Trevino
Very good