📝 About This Recipe
Transport your senses to the sun-drenched hills of Southern France with this classic Tarte Fine aux Tomates. This rustic yet elegant tart features a buttery, flaky pastry base layered with sharp Dijon mustard, creamy Gruyère, and a mosaic of heirloom tomatoes. It is a celebration of simple, high-quality ingredients where the heat of the oven concentrates the tomatoes' sweetness against the pungent kick of the mustard.
🥗 Ingredients
The Pastry Base
- 1 sheet Puff Pastry (all-butter, thawed but chilled)
- 1 Egg (beaten with a splash of water for egg wash)
The Foundation
- 3 tablespoons Dijon Mustard (traditional smooth style)
- 1.5 cups Gruyère Cheese (finely grated)
- 2 tablespoons Breadcrumbs (plain or panko to absorb moisture)
The Topping
- 3-4 large Heirloom Tomatoes (sliced into 1/4 inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Herbes de Provence (dried)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 1/4 cup Fresh Basil Leaves (torn or chiffonade)
- 1 teaspoon Honey (optional, for a light drizzle)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
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2
Place the sliced tomatoes on a double layer of paper towels. Sprinkle them lightly with a pinch of salt and let them sit for 10-15 minutes to draw out excess moisture. Pat the tops dry before using.
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3
On a lightly floured surface, gently roll out the puff pastry sheet into a 10x12 inch rectangle. Transfer the pastry to the prepared baking sheet.
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4
Using a sharp paring knife, lightly score a 1-inch border around the edge of the pastry. Do not cut all the way through; this allows the edges to rise while the center stays flat.
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5
Prick the center of the pastry (inside the border) several times with a fork to prevent it from puffing up unevenly.
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6
Spread the Dijon mustard evenly over the center of the pastry, staying within the scored border.
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7
Sprinkle the breadcrumbs over the mustard. These act as a 'sponge' to keep the pastry crisp under the juicy tomatoes.
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8
Evenly distribute the grated Gruyère cheese over the breadcrumbs.
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9
Arrange the dried tomato slices over the cheese in overlapping rows or a decorative circular pattern.
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10
Brush the exposed pastry border with the egg wash for a beautiful golden-brown finish.
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11
Drizzle the tomatoes with olive oil and sprinkle with Herbes de Provence and freshly cracked black pepper.
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12
Bake for 30-35 minutes, or until the pastry is deeply golden and puffed, and the tomatoes are softened and slightly caramelized at the edges.
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13
Remove from the oven and let the tart cool on the baking sheet for at least 10 minutes. This allows the juices to set.
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14
Just before serving, garnish with fresh basil leaves and a final sprinkle of flaky sea salt.
💡 Chef's Tips
Always use a high-quality, all-butter puff pastry for the best flavor and lift. Don't skip the step of salting and draining the tomatoes; moisture is the enemy of a crisp tart base. If your tomatoes are particularly acidic, a tiny drizzle of honey over the top after baking balances the flavors beautifully. For a variation, try using goat cheese or feta instead of Gruyère for a tangier profile. Ensure the puff pastry is cold when it goes into the oven to maximize the flaky layers.
🍽️ Serving Suggestions
Serve warm or at room temperature with a crisp green salad tossed in a lemon vinaigrette. Pairs wonderfully with a chilled glass of dry Rosé or a crisp Sauvignon Blanc. Add a few salty Niçoise olives or capers on top for an extra Mediterranean punch. Serve as an elegant brunch centerpiece alongside soft-scrambled eggs. Accompany with a side of chilled gazpacho for a complete summer feast.