Tomato and Mustard Tart


Tomato and Mustard Tart
Servings: 4


2 sheets store-bought savoury short pastry, rolled a bit thinner
3-4 large ripe tomatoes, thinly sliced
1/2 teaspoon salt
1/4 cup Dijon mustard
1 clove garlic, crushed
1 cup grated Gruyere
2 tablespoons fresh thyme leaves
salt and pepper
2 tablespoons extra virgin olive oil

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100045


This tart is simple and tasty, and it travels well as a picnic item.  Don't be put off by the amount of mustard used - it works well.


Preheat oven to 180C. Lightly grease a 30cm-diameter pie dish, pizza tray or oven tray and line with pastry.  If using an oven tray, you will need to build up the edges of the pastry to form a rustic-looking rim to contain the filling.

Mix together the mustard and garlic and spread over the bottom of the pastry.  Sprinkle the cheese over and arrange overlapping tomato slices over on top.  Sprinkle with the thyme, salt and pepper and drizzle with olive oil.  Bake in the middle of the oven for 30-40 minutes until the pastry is golden brown and the tomatoes are very soft and a deep rich red.  Check after about 25 minutes, If the edges are getting too dark, cover them with foil. 

Serve hot, at room temperature or cold.


Savoury Pies/Tarts/Quiches

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