Not just any tomato tart

It is sinfully delicious and always the star of a brunch or any pot luck. It is served at room temperature so you can make it ahead, even the day before. It is a no brainer but its Parisian flair will make it a classic for your family and friends.

I have been making this for years and did not remember where I took the original recipe. Thankfully, my better half remembers all those things with a scary accuracy. À la Distasio, a very popular cooking show in Québec that has been on the air for more than ten years, always delivers on easy and delightful recipes, some of which instantly become classics for many families. This one is one of those. The recipe is so dead simple but delicious.

You will need:

1 sheet of puff pastry dough, rolled to an even thickness and edges trimmed (you need to trim the edges in order for the dough to puff up properly)
Dijon mustard, enough to cover the pastry sheet
Gruyère and/or Emmental cheese, or a combination, grated, enough to cover the pastry sheet
Tomatoes, sliced about 1 cm thick, enough to cover the pastry sheet
Fresh herbs, finely chopped, enough to cover the pastry sheet (about 1 tbsp), I used thyme but Herbes de Provence would be great
Black olives, pitted and chopped, enough to cover the pastry dough
Olive oil
Fleur de sel and freshly ground pepper


Set the oven to 400 F.

1. Before assembling the tart, prepare all your ingredients: get the mustard out of the fridge and keep it nearby, grate the cheeses, slice the tomatoes, pit the olives and chop the fresh herbs.
2. Get the pastry dough out of the refrigerator, roll it out and trim the edges. Place it on a cold cookie sheet that you carefully put in the refrigerator 30 minutes before.
3. Brush the mustard on the dough in an even layer, almost to the border.
4. Cover with an even layer of cheese.
5. Carefully layer the tomatoes on the cheese, slightly overlapping. Find a synonym for layer.
6. Put the olives on top along with the herbs, season very lightly with salt, more generously with pepper and drizzle olive oil all over.
7. Cook in the oven for 20 to 25 minutes until the crust is golden, the top of the tart is shiny and you can’t wait to get it out of the oven because the smell in your house is just killing you.
8. Eat warm or at room temperature, not hot.

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