This Tomato Trio and Dijon Mustard Tart is effortlessly delicious, and a true ode to fresh, juicy, sun-ripe tomatoes. A favorite late-summer French classic!
As I was saying on my last Instagram post, this Tomato Trio and Dijon Mustard Tart was one the first savory dishes I ever learned to make, as a child in France (and I am sure this is the case for a lot of French kids). Since then, it remained as one of my favorite summer tarts to create. When late summer peaks and tomatoes are finally red, ripe and ready, this recipe is always on my mind.
Most classic recipes for this tart will use only one kind of tomato, but I like to use three different kinds (heirloom, round and cherry) to create more textures and sweetness. You can also use yellow tomatoes (less acidic and sweeter) for even more sweetness, or green tomatoes (firmer and more tart) for new flavours.
Spreading a layer of Dijon Originale Mustard at the base of the tart is so simple, but a real game changer. It makes all the difference between an average tomato tart and one that will leave you dreaming about it for days. As for the amount of Dijon Mustard, just know that the French LOVE their Dijon. So, if you want to do it the real way, 2 or even 3 tablespoons will be the minimum. If you are a bit shy about it, one tablespoon will still provide you the right amount of tang without the nose-scratching effect.
As far as I can remember, Dijon Mustard has always been in my top 3 favorite condiments. Cooked in a recipe or enjoyed as a small dollop on the side of your plate, Dijon mustard brings such a distinctive tang to any dish. It is one of those truly unique French tastes that just can’t be replicated. Like biting into a small “cornichon” (crunchy gherkin) or a piece of French camembert, there is no possible substitute – you just have to get the original!
For the flaky crust, I did it the way most French home cooks do it nowadays: with a store-bought crust. But of course, if you have the time and dedication, making a homemade pastry crust will go a long way (I recommend this great recipe from “The cooking lessons from TheKitchn”)
On any flaky crust (store-bought or home-made), the sweetness of the ripe tomatoes and the tanginess of the Dijon Mustard is a true match made in heaven. A sprinkle of herbs de Provence and a splash of olive oil is all you’ll need to make the tart complete.
This Tomato Trio and Dijon Mustard Tart is a such a beloved, classic late-summer dinner in France. It can be enjoyed warm or cold, as a shareable appetizer (slice it up) or as a main with a green salad.
Tomato Trio and Dijon Mustard TartPrint This
1 puff pastry crust square (9×9)
1 Beefsteak tomato (such as Caspian Pink or Brandywine Pink)
2 round medium-size salad tomatoes (such as Costoluto Genovese)
5 cherry tomatoes
30gr of grated parmesan cheese.
3 tablespoons of Dijon Mustard (French-style) or 1 tablespoon (non-French-style)
1 teaspoon Herbs de Provence
½ tablespoon olive oil
Salt, pepper (to taste)
Preheat your oven to 410°F.
Lay the puff pastry flat on a baking sheet, on top of a baking tray.
Slice the beefsteak tomatoes and round tomatoes evenly (1/2 inch slices) and lay them flat on sheets of paper towel for a few minutes, so the juices get absorbed a bit. Cut the cherry tomatoes in half.
Spread 1-3 tablespoons of Dijon mustard over the pastry, leaving a small border all around. Sprinkle with parmesan cheese all over. Spread the tomato slices evenly all over the pastry square, trying not to overlap them. Sprinkle herbs de Provence, and salt and pepper to taste.
Bake for 30 minutes, until pastry looks crispy and golden. Let cool down on a rack for a few minutes.
Before serving, drizzle with olive oil. Enjoy it warm or at room temperature.