Herbed Tomato Mustard Tart

tomato tart2

This is just too good to describe! I had been wanting to make a tart like this for a some time – bought the tart pan and everything – and now that I have tomatoes a plenty from the garden, it was time. I have this filed under Breakfast recipes, but I made it as part of a spread for Easter. Despite how absolutely gorgeous this tart is, it was surprisingly easy to put together. The tart was inspired by a similar recipe at www.crespeou.com.

Herbed Tomato Mustard Tart

      • 1 Perfect Pie Crust recipe
      • 2-3 medium tomatoes, thinly sliced
      • 3 T Grey Poupon Country Dijon mustard
      • 3 large eggs
      • 6 T milk
      • 1 T Grey Poupon Country Harvest whole-grain Dijon mustard
      • 1 t each kosher salt
      • 1/2 t pepper
      • 1 1/2 cups Vermont white cheddar
      • 2–3 T fresh herbs, finely minced (I used parsley, oregano, basil, and chives)

Preheat to 400F.

With oil spray, lightly spray the bottom of a standard-sized (9-9 1/2 inch) tart pan with a removable bottom. Roll out dough large enough to fit the tart pan; press firmly into bottom and up sides of pan, trimming along top edge as needed. With the back of a small spoon, spread Dijon mustard evenly across the bottom of the tart shell. Place tomato slices atop the mustard-coated tart shell in a circular pattern, covering the entire bottom of the shell. Sprinkle the cheese evenly over the tomato slices.

Whisk the eggs, milk, and whole-grain mustard till blended. Add salt and pepper. Pour evenly over tomatoes and cheese. Sprinkle the herbs evenly over the egg/tomato/cheese mixture. Bake 30 min or until the top of the tart is puffed and light golden brown. Let rest for 5-10 minutes before cutting. Good served warm or at room temperature.


tomato tart


One thought on “Herbed Tomato Mustard Tart

  1. Pingback: Perfect Pie Crust | Erica's Recipes

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