Description
This French Tomato Tart is a delightful savory dish combining a crisp, buttery tart crust with ripe tomatoes, fresh herbs, and creamy goat cheese. With a hint of mustard and optional honey drizzle, it creates a balanced flavor perfect for a main course or elegant appetizer. The tart dough is simple to make and can be formed into a classic tart or a rustic free-form style.
Ingredients
Tart Dough
- 1 1/2 cups (210g) all-purpose flour
- 4 1/2 ounces (125g) unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 1 large egg
- 2-3 tablespoons cold water
Tart Filling
- 1 batch unbaked tart dough (as above)
- Dijon or whole-grain mustard, enough to spread an even layer
- 2-3 large ripe tomatoes, sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh herbs (thyme, chives, chervil, or tarragon)
- 8 ounces (250g) fresh or slightly aged goat cheese, sliced into rounds
- Optional: 1 1/2 tablespoons flavorful honey
Instructions
- Prepare the Dough: Mix the flour and salt in a large bowl. Add the chilled butter cubes and use your hands or a pastry blender to incorporate the butter until the mixture resembles coarse crumbs or cornmeal texture.
- Add Egg and Water: Beat the egg with 2 tablespoons of cold water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine until the dough holds together; if too dry, add the remaining tablespoon of cold water.
- Roll Out Dough: Gather the dough into a ball and roll it on a lightly floured surface to a size that will cover the bottom and sides of your tart pan. Carefully transfer the dough to a 10- or 12-inch tart ring with a removable bottom.
- Dock the Dough: Use your fingertips to press indentations (“dock”) in the dough bottom to prevent puffing. If making a free-form tart, transfer the dough to a parchment-lined baking sheet without docking.
- Preheat Oven: Set your oven to 425ºF (218ºC) to ensure a hot environment for baking the tart.
- Spread Mustard: Evenly spread Dijon or whole-grain mustard over the bottom of the tart dough and allow it to dry slightly for a few minutes.
- Arrange Tomatoes: Slice your ripe tomatoes and arrange them in a single layer over the mustard. Drizzle the tomatoes with olive oil and season with salt and freshly ground black pepper to taste.
- Add Herbs and Cheese: Sprinkle chopped fresh herbs over the tomatoes. Arrange slices of goat cheese evenly on top. Add more fresh herbs if desired. Optionally, drizzle honey over the top for a subtle sweetness.
- Fold Edges (for free-form tart): If making a free-form tart on a baking sheet, gently fold the dough edges up to partly enclose the filling, creating a rustic border.
- Bake the Tart: Place the tart in the preheated oven and bake for about 30 minutes. The dough should be fully cooked, tomatoes tender, and goat cheese nicely browned. Monitor the tart to prevent over-browning; you may need to lower the oven temperature mid-bake if it browns too quickly.
- Optional Broiling: If the cheese does not brown enough, place the tart briefly under the broiler until it reaches desired color, watching carefully to avoid burning.
Notes
- The tart is baked at a relatively high temperature to ensure a crisp crust and well-cooked tomatoes, but keep an eye on it to prevent over-browning.
- If the top begins to darken too fast, reduce oven temperature halfway through baking and continue cooking until done.
- Extra dough can be used to make mini tartlets for aperitifs later.
- Mustard helps to keep the crust from becoming soggy and adds a nice flavor layer beneath the tomatoes.
- You can customize the fresh herbs used according to your preference or availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
