Tomato Tart closeup at table

The tomato tart is a staple on most French tables throughout summertime.  Though the recipe doesn’t vary much, it is always a treat and can be enjoyed over and over throughout the season.

Tomato Tart mise en placeYield: 1


1 pate feuilletee, prepared
3 tablespoons mustard
5-6  small ripe tomatoes , sliced, ends discarded
1 tablespoon rosemary, minced
1 teaspoon honey
1/2  cup chevre, crumbled
sea salt


Pre-heat oven to 375F degrees.

Cut a round sheet of parchment paper to fit the bottom of a 9″ fluted French tart pan (a regular pie pan works as well).  Place the prepared crust in the pan carefully pressing the sides and bottom without tearing.  Trim any excess dough and poke the central area of the crust with a fork to keep the pastry from puffing up.  Bake for 15 minutes.  Cool.

Tomato Tart in the oven

Thinly spread the mustard on the bottom of the pan.  Make one layer of tomatoes on prepared crust, overlapping each one.  Evenly spread the rosemary over the tomatoes and sprinkle with sea salt.  Top with goat cheese.  Drizzle with honey and olive oil and bake until cheese is golden, about 55 minutes.  Serve hot or at room temperature.

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