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Vertical photo of of the finished Simple Tomato Tart

Simple Tomato Tart

Tammy Circeo
The French have a beautiful solution for dealing with loads of summer tomatoes and that is to make a tart. Of course it is! The French are excellent at tarts. So a Simple Tomato Tart it is.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Lunch
Cuisine French
Servings 8 ser

Ingredients
  

  • 1 pie crust
  • 2 Tablespoons Dijon mustard
  • pounds tomatoes sliced ¼-inch thick
  • 200 grams cheese grated
  • 1 Tablespoon fresh thyme leaves

Instructions
 

  • Heat oven to 375°F. Parbake the pie crust for about 20 minutes. Remove and let cool. Reset oven to 425°F to preheat for baking the tart.
  • Spread the Dijon mustard on the cooled pie crust, then layer the sliced tomatoes on top. Add half of the cheese in a layer on top, then sprinkle half of the thyme leaves on it.
  • Repeat the layering, then put the tart into the oven for about 15 minutes. Turn the broiler on and broil for about 2 minutes, until the cheese is turning golden.
    If the edges of your crust are getting too dark for your liking, use a crust shield or a bit of aluminum foil on them.
  • Serve with a green salad and charcuterie, or as a side for grilled or roasted meats.

Notes

Use your favorite pie crust recipe ... it could be sourdough, gluten-free, frozen from the supermarket ... you do you. 
Cheese: Gruyere is the traditional cheese the French might reach for to put in this tart, but I also love a good white cheddar cheese. 
Keyword tomato, tomato tart
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