Tarte aux Moutarde (French Tomato and Mustard Pie)

16 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.” - by Snackybits

Ingredients

1 recipe unsweetened pastry for a 9-inch single crust pie
1/2 cup grainy brown mustard
3 large ripe tomatoes, thinly sliced
6 slices Swiss cheese, about 1/4-inch thick
1 tablespoon olive oil, or as needed
2 tablespoons herbes de Provence

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Metric US

Original recipe yields 1 9-inch pie

Directions

Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
415 cal
21%

Fat
24.9 g
38%

Carbs
33.8 g
11%

Based on a 2,000 calorie diet

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Reviews (16)

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abapplez

Oct. 13, 2011

"Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with great res..." See moreults. After reading the reviews, I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard, I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!!"

etincelle

Aug. 11, 2011

"Delicious! Tasted just like my host mom's in France. I used puff pastry which gave me the flaky crust I was looking to recreate. Merci!..." See more"