Tarte á la Tomate is a savory tart that I first encountered at my mother-in-law’s house a couple of years ago. It’s a gourmet French version of pizza. And what can be better than that? Brigitte Helzer shows us how it’s done in this video, featuring music by Billy Banks and His Rhythmakers.
Enjoy! 
Tarte á la Tomate
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
A savory French tart with a flaky crust, layered with mustard, fresh tomatoes, and a blend of cheeses, perfect as a gourmet alternative to pizza.
Ingredients
- 2 cups (480 ml) flour
- 1/4 tsp salt
- 1 1/2 sticks (170 g) unsalted butter
- 1/3 cup (80 ml) ice water (may need a little more if the air is really dry)
- 4 tomatoes
- 3 tbsp mustard
- 1 cup (240 ml) grated cheese (emmental, gruyere, and parmesan)
- 1 tsp thyme
Instructions
- Preheat the oven to 450°F (232°C).
- Prepare the dough: In a food processor or bowl, combine the flour, salt, and butter. Pulse or mix until the mixture resembles coarse crumbs.
- Gradually add the ice water while pulsing or mixing until the dough begins to clump together.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to fit a tart pan. Press the dough into the pan and trim the edges.
- Spread the mustard evenly over the bottom of the tart crust.
- Slice the tomatoes and arrange them over the mustard in a single layer.
- Sprinkle the grated cheese evenly over the tomatoes.
- Sprinkle thyme over the cheese for added flavor.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let the tart cool slightly before serving.
Notes
- For best results, use fresh, ripe tomatoes.
- The tart can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat in the oven for a crisp crust.
- You can substitute the cheese blend with your favorite cheeses.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4
- Sodium: 420
- Fat: 22
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- How to Make Steak Tartare at Home
- Fried Green Tomatoes Caprese Salad
- Brandada de Bacalao: Catalan Cod Spread
- Salade Chèvre Chaud – French Goat Cheese Salad
Frequently Asked Questions
Why is there a layer of mustard under the tomatoes?
Spreading 3 tbsp of mustard over the pastry before arranging the tomatoes is a classic French technique. The mustard acts as a moisture barrier, preventing tomato juice from making the crust soggy, while adding a subtle tang that complements the cheese.
Does the dough need to rest before rolling?
Yes — after combining the butter, flour, salt, and ice water into a dough ball, you wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten so the crust stays flaky rather than tough.
How should I store and reheat leftovers?
The notes say to store leftovers in the refrigerator for up to 2 days and reheat in the oven — not the microwave — for a crisp crust.
