Tomato and mustard tart My best recipe

Tomato tart on a bed of mustard, a great classic but I’ll give you my advice and variations to make it unmissable and above all an absolute delight. Gourmet option with cheese, feta or mozzarella.

This is the best homemade pie recipe, don’t you think? Although my mom’s pepper pie is a tie for me. A variation of the pepper quiche on a bed of tomato coulis without the classic egg-cream mixture of quiches.

The pie dough

You can use shortcrust or puff pastryhome or business. Here I offer you a puff pastry.

Opt for the dough spread in a pie dish. I recommend a metal dish which conducts heat better and will give you better cooked dough than a porcelain or glass dish.
Or make your tomato pie in mode rustic pie by folding the edges. This is good too, and often makes a very pretty presentation. I like it.

Which mustard to choose

The famous tomato tart is most often made with simply Dijon mustard. Don’t worry, the strength of the mustard diminishes during cookingas is the case when you simmer meat coated with mustard.

So choose Dijon Mustard or replace it with whole grain mustard. I once tested it with a tarragon biker, it was really nice too. So have fun with flavored mustards…

The classic recipe for this tomato tart is often with only mustard. For more smoothness I do a mix of mustard and either fresh cheese Saint Môret or Philadelphia type, or thick crème fraîche that I mix and spread over my pastry base.
The proportion is half and half for a spicy taste, otherwise one third mustard – two thirds cream cheese.

Optional a pan of onions

It’s completely optional, my little personal touch for a twist on the traditional recipe.

We just fry sliced ​​onion and roughly chopped garlic in olive oil with Provence herbs. or fresh thyme I just sear them or cook them almost candied, and place this pan of onion on the mustard before adding the tomatoes.

Tomatoes

Choose fleshy tomatoes that will have little juice. For example beef hearts. Here I had elongated tomatoes which curiously had few seeds and were very dense.

So that the tomatoes do not release too much water when cookingwe will slice, remove the seeds and place them in a dish covered with absorbent paper to release as much juice as possible.
Personally I start with this step and leave them like this for around fifteen minutes, that is to say in the recipe the time to take care of the pan-fried onions and the preparation of the base of the tart (dough rolled out and covered with the mustard mixture).

Play with colors from the Crimean black, to the red, orange/yellow of the pineapple tomato, to the green of the zebra green and have fun making a rainbow.

But whatever be generous with tomatoes And do not hesitate to either overlap the tomato slices or make several layersyour pie will be more balanced than if you only have a layer of tomatoes, nicely arranged, but with a pie crust – tomato ratio that is not great.

With cherry tomatoes cut in half and drained of their juice, it’s fun too, but what a job! Here we want a quick, hassle-free recipe.

Add cheese

This pie is perfect enjoyed hot out of the oven or cold on a picnic or for a simple lunch on the go.
You can opt for a variation with cheese and this is the next level of indulgence! SO grated cheese (gruyere or better Comté or parmesan) ? Ugh for me. Or rather mozzarella or feta?

Option 1 = feta Choose a Greek PDO feta made mainly from sheep’s milk. Don’t be fooled, there are many cheeses that look like feta but actually aren’t.
If you opt for feta, 5 to 10 minutes before the end of cooking, or when reheating, crumble the feta here and there on the tart and put it back in the oven. We just wantit warms up and melts a little.

Option 2 = mozzarella Use mozzarella or better, runny burrata. For the mozzarella, proceed as for the feta.
On the other hand if you choose burrata, I recommend placing it in the center of your tomato pie, just outside the four when sitting at the table. Open it when you cut your pie and make sure to put a piece on each slice when serving. It’s a marvel.

We sometimes see photos of tomato pie with slices of mozzarella interspersed between the tomato slicesI don’t recommend because the mozzarella doesn’t need to spend as much time in the oven.

Option 3 = fresh goat’s cheeseit’s not bad either. Proceed as for the feta.

And coming soon, a variation with tuna.