Tangy Tomato Tart (Pie)

Tangy Tomato Tart (Pie)

13 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
pocohr
Recipe by  pocohr

“I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch tart

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  2. Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
  3. Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

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Reviews (13)

Rate This Recipe
jrbaker
12

jrbaker

This is DELICIOUS. Be sure to use whole seed dijon mustard. I was afraid the amount of olive oil would make it runny, but it emulsified enough and made a wonderful filling. I drained my tomatoes for a few minutes so they wouldn't wash out the tart, and baked it in a small stoneware pan. It did feel and taste like something I would eat in a French bistro or cafe. Simple, tasty, and divine! I look forward to making this for girlfriends!

Judy in Delaware
7

Judy in Delaware

This is truly delicious. I used a refridgerated pie crust in a regular glass pie pan. Didn't have fresh herbs so had to use dried. After placing the ingredients in the pie crust, instead of crimping the edges, I folded the excess over the filling.....about one ince. I did have to bake it longer to get a nice crisp crust, but it was absolutely to die for. Even the next day at room temp! Great recipe...thanks pocohr. It's a definite keeper.

Lucky Noodles
4

Lucky Noodles

"One of the top ten best" per hubby! We ate the entire tart for a light dinner. Fresh garden tomatoes were used along with oregano and thyme from the herb garden. I did use all of the tips in the AR Premier magazine: 1) Used a 400 degree oven. 2) Dust the pie crust with flour before spreading paste. 3) Used a blender to make the paste. 4) Topped the tart with the one sprig of oregano and thyme after it was baked. 5) Magazine time was shortened to 40 minutes due to the increased oven temperature; mine was done closer to 35 minutes. Thank you pocohr and AR for bringing this delight to our table!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Summer Tomato Pie

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Parmesan Tomato Pie