{"id":3383,"date":"2010-09-20T05:45:23","date_gmt":"2010-09-20T12:45:23","guid":{"rendered":"https:\/\/shescookin.com\/?p=3383"},"modified":"2019-07-17T11:31:32","modified_gmt":"2019-07-17T18:31:32","slug":"french-tomato-tart","status":"publish","type":"post","link":"https:\/\/shescookin.com\/french-tomato-tart\/","title":{"rendered":"French Tomato Tart"},"content":{"rendered":"
<\/a> Jump to Recipe<\/a><\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n
\nA savory French tomato tart makes use of the best of summer’s bounty!<\/p>\nWhat’s French About This Tomato Tart?<\/h2>\n
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French Tomato Tart Recipe<\/h2>\n