Tangy Tomato Tart (Pie)

Tangy Tomato Tart (Pie)

13
pocohr 0

"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."

Ingredients 1 h {{adjustedServings}} servings 251 cals

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Nutrition

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  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 16.8g
  • 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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Directions

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  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

  1. 15 Ratings

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jrbaker
8/7/2012

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
8/10/2012

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.

Jimmy Rogers
9/8/2013

Followed the recipe as is with changes as per the AR Magazine. I also used Roma tomatoes, so as to have less liquid in the pie. I think this helped greatly, since the pie was still just a touch on the too moist side. Also, instead of fresh herbs I used dry. That way they could be added into the pie mix and baked in without being burned. I layered the generously sliced tomatoes half-stacked on one another so that there was basically two layers, to help give the tart some depth. Finally, I had plenty of pie crust left over (home made) so I cut strips and laid criss-cross over the top. Taste: not as "tangy" as the recipe name would indicate. Not sure how to do it, but if the "tangy" factor could be raised would really be a great dish. However, was quite a nice dish. Even as a leftover it was good. Will definitely make again.