Tarte à la tomate et à la moutarde

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I recently got back in touch with a friend who I lost sight of for a few years, and in the meantime she divorced her Dutch husband and married a lovely French man, moved to another part of town, and is pregnant with their first (her second) baby. Things can change! Anyway, the reason I’m telling you this is that when we went over to their lovely house for lunch last week, we were served a ‘Tarte à la Tomato et à la Moutarde’, an utterly delicious quiche made with only 4 ingredients: puff pastry, mustard, tomatoes, and herbs. Apparently every self-respecting French housewife knows how to make this tarte, and takes pride in perfecting it to the sublime. Funny I had never heard of it before!

Tarte à la tomate et à la moutarde

Yesterday I was preparing a picnic with my girls, and we decided to try to make the Tarte à la tomato et à la moutarde — and it was indeed so super simple to make and just as delicious as the week before. Here’s the how-to:

  • Puff pastry
  • Mustard (Maille original works great)
  • About 5 ripe tomatoes
  • Herbs Provençal (a mixture of dried thyme, oregano, basil, sage, rosemary, and savory)

Cover a greased quiche bottom with puff pastry and pre-bake about 10 minutes on 175ºC (450ºF). In the meantime, slice your tomatoes thinly. Take crust out of oven and cover royally with mustard (they say you shouldn’t see the puff pastry anymore but I used a bit less, about 2 to 3 tablespoons). Layer the tomatoes over the mustard and sprinkle the herbs on top, together with a bit of sea salt and a sprinkle of olive oil.  Bake in oven for 45 minutes (cover with aluminium foil halfway).

Bon appétit!

xxx Esther


Comments (5)

June 11, 2014

Gosh this has left me salivating just reading this post! This is exactly the sort of thing that my mother-in-law makes when we visit in France (British but retired to France, with many fantastic french friends that have taught her traditional french cuisine). I’ve never really considered making it myself back home, but you’ve inspired me to give it a try for tea!

Sol benhamou
July 15, 2017

I am french living in NYC and i make this all the time but i add thin slices of gruyere between the mustard and the tomatoes
It is delicious!!

Esther in Amsterdam
July 17, 2017

That’s a great idea!! x

November 4, 2017

Hi Esther, this looks great! When you say ‘cover a greased quiche bottom with puff pastry’, are you just referring to a greased quiche pan? Thanks so much!

Esther in Amsterdam
November 6, 2017

Yes, I have a porcelain dish that we use, see photo. And I use butter to grease it! xx

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