French Tomato Tart Recipe

A rustic French tomato tart with a homemade thyme crust, Dijon, Gruyère, and colorful heirloom tomatoes. Perfect for a light summer lunch or entertaining.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.

Step 2

Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and roll into a ball. Refrigerate for at least 1 hour.

Step 3

Roll out to fit a 9-inch removable-bottom tart tin (about 12 inches), about ¼the inch thick.

Step 4

Fit the dough into the tin, folding over the edges into the tin to create a thicker crust along the sides. Trim dough with a sharp pairing knife so that it is flush with the top of the tin.

Step 5

Then spread 2 tbsp of the Dijon mustard in the bottom to form a thin layer.

Step 6

Top with the cheese, sprinkle 1 tsp of Herbs de Provence on top, then line with 1 layer of sliced tomatoes, alternating the colors.

Step 7

Pop in the freezer for 10 mins to chill the pastry well before baking.

Step 8

Bake at 425F (218C) for 30-35 mins until pastry is golden brown.

Step 9

Brush tomatoes while the tart is cooling, with olive oil for a nice shine.

Step 10

Allow to cool before removing the tart ring.

Step 11

Serve tart either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil.

Step 12

Slice and serve with a tossed salad and a chilled glass of rosé wine.

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