Rustic French-style Tomato Tart
This easy tomato tart recipe is absolutely delicious as-is, but you can also use it as a base to add whatever flavors you have in your pantry–from olives to anchovies, creme fraiche, and beyond.
Servings: 6
Equipment
- 1 (9- or 10-inch) round false-bottom tart pan
Ingredients
For the Dough
- 1 cup (120g) all-purpose flour
- 1 cup (120g) whole wheat flour
- 1/2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons cold water
- 1 large egg
For the Filling
- 3 large tomatoes
- 1/2 teaspoon kosher salt
- 2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
- 2 teaspoons chopped mixed fresh herbs, such as thyme, rosemary, and/or marjoram (or 1 teaspoon dried herbes de Provence)
Instructions
- Make the dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, and salt. In a separate small bowl, whisk together the olive oil, water, and egg. Pour the wet ingredients into the dry ingredients, then mix with a rubber spatula until a rough dough comes together.
- Transfer the dough to a floured work surface. Gather the dough with your hands and knead a few times until the dough comes together into a ball. If the dough feels too dry, sprinkle a teaspoon of water over the dough and continue bringing the dough together with your hands. If the dough feels too sticky, sprinkle on more flour and continue bringing the dough together with your hands.
- Roll out the dough: Use a rolling pin to roll out the dough into a circle about 2 inches wider than the diameter of the pan.
- Line the pan: Carefully transfer the dough into a false-bottom tart pan by rolling it around the rolling pin and unrolling it into the tart pan. Gently press in the dough to line the pan. Trim the excess dough around the edges.
- Chill the crust: Refrigerate the dough for 30 minutes before blind baking. While the dough chills, preheat the oven to 350°F.
- Blind bake the crust: Prick the dough all over with a fork. Bake in the hot oven for 30 minutes.
- While the tart shell is baking, prepare the tomatoes. Slice the tomatoes into 1/4-inch thick slabs. Place into a colander set in a large bowl or the sink. Sprinkle the tomato slices with the salt and toss to coat. Leave to drain until the crust is ready.
- Assemble the tart: When the tart shell is done baking, remove it from the oven and increase the temperature to 400°F. Spread the mustard into the bottom of the tart. Arrange the tomato slices in an even layer in the tart shell (in concentric circles to make it extra pretty). Drizzle with 1 tablespoon of olive oil. Sprinkle with the herbs and freshly ground black pepper.
- Bake: Bake the tart for 25 to 30 minutes, until the tomatoes are tender. Let cool for at least 5 minutes before transferring the tart to a serving plate, slicing, and serving. Serve warm or at room temperature.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Two tablespoons of mustard is the sweet spot for me. If you’re worried about the mustard being too strong, you can reduce it to 1 tablespoon, and if you’re a mustard aficionado, increase it to 3 tablespoons.
Nutrition
Calories: 250.9kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 11g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.3g | Trans Fat: 0.003g | Cholesterol: 27.3mg | Sodium: 457.4mg | Potassium: 258.4mg | Fiber: 3.7g | Sugar: 1.9g | Vitamin A: 557.7IU | Vitamin C: 8.4mg | Calcium: 23.9mg | Iron: 2.1mg
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