The tarte à la tomate reflects the French culinary philosophy of highlighting seasonal, high-quality ingredients without delving into the overcomplicated and overproduction. Who wants to spend hours in the kitchen on a glorious summer day? What makes this “tomato pie” distinct from its bread-plus-tomato-plus-cheese brethren is the hefty addition of Dijon mustard, which adds an unexpected but “oh-wow-that-really-is-fantastic!” tangy depth of flavor.
The wonderful thing about this recipe is its versatility. Add your favorite cheeses, or some caramelized onions, anchovies, olives, or capers. Perhaps top it with some fresh arugula right before serving.
Use whatever type of tomatoes you’d like for this recipe. The only thing to keep in mind is that the tastier the tomato, the more delicious the end result will be. Feel free to ad lib as you see fit with cheese or additional accoutrements.
Ingredients
- 1 sheet puff pastry
6-8 heirloom tomatoes (or 2.5 lbs total), sliced into ¼” slices cross-wise
¼ cup Dijon mustard
1 cup fontina cheese
½ cup grated parmesan
Salt and freshly ground pepper
1 Tbsp fresh herbs
Directions
Tarte à la Tomate
Pro tip: After slicing your tomatoes, lay them on paper towels and sprinkle lightly with salt, laying another paper towel over them, while you heat your oven and continue to prep your ingredients. This will remove excess water, which will keep your tart from getting soggy and also concentrate the tomato flavor.
Roll out the puff pastry to about ¼” thick. Move to parchment lined sheet pan. Prick all over with fork, leaving a 1” border. Refrigerate for at least 30 minutes.
Preheat oven to 400°.
Spread Dijon on puff pastry, leaving 1” border and sprinkle cheese over. Lay tomato slices on top. Bake for 30-40 minutes until puff pastry is golden brown and firm. Season with salt and pepper to taste. Sprinkle with fresh herbs.