Tarte aux Moutarde (French Tomato and Mustard Pie)

Tarte aux Moutarde (French Tomato and Mustard Pie)

16 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Snackybits
Recipe by  Snackybits

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (16)

Rate This Recipe
abapplez
25

abapplez

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 results. 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
12

etincelle

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!

sueb
9

sueb

Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination!

More Reviews

Similar Recipes

Tomato Pie I
(178)

Tomato Pie I

Fresh Tomato Pie
(154)

Fresh Tomato Pie

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
(76)

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Tomato Pie II
(53)

Tomato Pie II

Summer Tomato Pie
(46)

Summer Tomato Pie

Tomato Pie II
(28)

Tomato Pie II

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

>

next recipe:

Parmesan Tomato Pie