A savory French tomato tart makes use of the best of summer’s bounty!
With the Young Baker now settled into her new environs at UC Santa Cruz, you may not be seeing too much in the area of sweet treats here. But I do love savory tarts and, with a late crop of summer tomatoes and an upcoming trip to Provence and Paris filling my thoughts, I was moved to bake a French-inspired tomato tart with the bounty of tomatoes from our garden.
What’s French About This Tomato Tart?
In France, tarts are not considered special-occasion fare but they make a stunning presentation and are actually quite easy to make – even the dough, which in this case, is pressed into the pan – no rolling pin required! Of course, you can always opt to purchase a ready-made pie shell or use puff pastry which makes even quicker work of a savory tart.
The first time I made this tomato tart, I served it at an alfresco summer brunch and it was a hit! The flavor genius lies in the bite that the Dijon mustard adds to the sweetness of the tomato, contrasted with the saltiness of the olives and anchovies (and what makes in French). To suit the Young Baker, I left off the anchovies this time and, if you’re like the French, who love their Dijon mustard, be generous and add more mustard.
French Tomato Tart Recipe
- 1½ cups unbleached all-purpose flour
- ½ cup butter
- 1 large egg
- 4 firm-ripe medium sized tomatoes about 1 ½ lb. total, rinsed and cored
- 1 tablespoon Dijon mustard
- 2 cups shredded Gruyere or Swiss cheese
- 3 tablespoons olive oil
- 3 tablespoons organic tomato paste
- 3 tablespoons chopped shallots
- 1 clove garlic peeled and minced
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano leaves
- 2 teaspoons fresh chopped rosemary leaves or 1 teaspoon dried rosemary
- 6-8 canned anchovy fillets drained (optional)
- 6-8 kalamata or niçoise olives
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Preheat oven to 325 degrees.
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In a food processor or bowl, combine flour and butter. Whirl or cut in with pastry blender or two knives until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
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Bake in oven until crust is pale gold, about 30 minutes.
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Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch thick slices, and lay on paper towels to drain. Save ends for another use.
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Remove baked crust from oven and turn oven to 400 degrees. Spread mustard over bottom of crust, then sprinkle evenly wit 1 ½ cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps.
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In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, oregano and rosemary. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes.
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Bake until cheese is lightly browned, about 25 minutes. Remove from oven, let rest for 5 minutes. Remove pan rim. Cut into wedges and serve.
Adapted from a vintage Sunset Magazine recipe (1999).
Enjoy!
This tart looks so beautiful and I love that it is a vegetarian dish!
.-= Michelle´s last blog ..James Beards Favorite Hamburger =-.
This is very pretty and one of my favorite tarts.
I love all the herbs in your french inspired tart. The crust looks perfect, such a wonderful recipe:)
.-= pachecopatty´s last blog ..Key Lime-Ginger Marmalade with Macadamia Nut Scones =-.
This looks beautiful, what a fabulous tart! Thank you for the recipe, looks delicious!
Beautiful tart. Looks mouthwatering!
Making this one, before all the summer tomatoes are gone! I have my baking assistant tucked away at school too! Love the photo too!
-Gina-
Looks wonderfull, almost like a pizza 🙂
Priscilla…you’ve absolutely out done yourself this time.
Wow…I’ve seen many tomato tarts lately…but none as stunning as this one. What a recipe and turnout ;o)
I’m so glad you have your trip to France to look forward to…I love it there 😉
Ciao fro now,
Claudia
.-= FOODESSA´s last blog ..PEACH berry Grand Marnier cake =-.
Thanks everyone – I do love tarts!
@Foodessa – Thank you so much! I’m flattered 🙂
wow….does that look delicious! It reminds me of a deep dish pizza, only kicked up a few levels! What I wouldnt give for a slice of that incredible tart! Great job with the crust too! I do love France too….sigh…how I miss it!
.-= Chef Dennis´s last blog ..My Travels with Mama Jennette – Part One Mamas Feast =-.
GOR-GEOUS! Although, I’d say bring on the anchovies!
This looks just lovely…I love baking, but sometimes I get tired of just producing sweet baked goods. This would be a lovely, savory change. Thank you for sharing it with me…so easy, so fresh, and so very good!
.-= Monet´s last blog ..Ready- Set- Blog =-.
Glorious…and I am French so the mustard is all good to me, and unlike our young baker…Yes on the anchovies 🙂 Gorgeous!
.-= Magic of Spice-Alisha´s last blog ..Whats for Dessert – White Chocolate Truffle Dip and Voting =-.
Great looking tart. The flavors used are amazing!
This tart is stunning! I love how melty and delicious the cheese looks. I’m convinced I wouldn’t even bother cutting it in slices. I’d just plop the pan in front of the hubster and I and we’d dig right in 🙂
Wow, Priscilla, this looks great!!
Wow, Priscilla! This looks great!! 🙂
Nice tang from the mustard. You know, a savory tart can definitely surpass a sweet one any day. Maybe because you can eat it for brunch, lunch or dinner.
.-= The Duo Dishes´s last blog ..Gadgets Make Kitchen Play Fun =-.
I love tomato tarts, this year I have made about 4 different versions. How great to make this in anticipation of your coming trip to France. I hope you have a wonderful trip in one of the most amazing countries in the world.
.-= Nancy/SpicieFoodie´s last blog ..Kuri Squash Corn Muffins and the Official Start of Autumn 2010 =-.
Thanks everyone for all your bloggie sweetness!
@Nancy – Can’t wait! We’re going the third week in October!
Looks so good,
Great meal for this upcoming fall season too!
.-= Cindy´s last blog ..Lets Bake the Mushrooms for Moon Festival! =-.
This looks so wonderful! I absolutley love tarts of any kind. What a perfect lunch or dinner! Great job!!!
.-= Lisa { AuthenticSuburbanGourmet }´s last blog .. Project Food Blog Equation 2- Voting Happiness =-.
Priscilla – that is a GORGEOUS tart! That crust looks perfect and the ingredients in the tart is like a pizza pie. Definitely saving this to file – that image should be on the cover of a magazine! Beautiful and deliciously done.
.-= Cristina @ TeenieCakes´s last blog ..Flavors of Greece- Pastitsio – Greek Lasagne =-.