Savory Tarte À La Moutarde Et Tomates: a Rustic French Delight

Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 tsp salt
• 4-5 tbsp ice water
• 1/2 cup (120ml) Dijon mustard
• 3 large tomatoes, sliced (approximately 1 lb or 450g total)
• 1 cup (240ml) heavy cream
• 2 large eggs
• Salt and pepper to taste
• Fresh herbs (e.g., thyme or basil) for garnish
• Optional: 1/2 cup (50g) grated cheese (e.g., Gruyère or Parmesan)

Instructions

1. 1

   Combine flour and salt in a bowl.

2. 2

   Cut in cold butter until the mixture resembles coarse crumbs.

3. 3

   Add ice water gradually, mixing until a dough forms.

4. 4

   Shape into a disk, wrap in cling film, and chill for at least 30 minutes.

5. 5

   Set the oven to 375°F (190°C).

6. 6

   Flour your work surface and roll out the chilled dough into a 12-inch circle.

7. 7

   Transfer to the tart pan, pressing gently into the edges and trimming excess.

8. 8

   Place baking paper over the dough and fill with pie weights.

9. 9

   Bake for 15 minutes, then remove weights and bake for another 10 minutes until lightly golden.

10. 10

    In a bowl, whisk together heavy cream, eggs, salt, and pepper until smooth.

11. 11

    Spread the mustard evenly over the baked crust.

12. 12

    Layer the sliced tomatoes over the mustard.

13. 13

    Pour the egg and cream mixture over the top.

14. 14

    Sprinkle with cheese if using.

15. 15

    Bake for 30–35 minutes until the filling is set and golden.

16. 16

    Let the tart cool for a few minutes, garnish with herbs, and slice to serve.