READY IN 1 hr

Tangy Tomato Tart (Pie)

Read Reviews (4)

"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." — pocohr

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
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.
Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Aug 07, 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!

—jrbaker

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Aug 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.

—Judy in Delaware

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6 Ratings

Aug 18, 2012

I find this to be overly sweet. I think the fresh tomatoes are overpowered by the honey. I think I will try it again but cutting back on the honey, maybe 1/2 teaspoon at most.

—laurenb

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May 07, 2013

I used a 9 inch crust and it still turned out great! I also used raw honey and fresh shredded Parmesan. I didn't think it was too sweet, as one reviewer mentioned- but I do think I will try using just a teaspoon of mustard instead of 1.5 teaspoons. All in all, my family found this very tasty and SO EASY to make!

—jennysayscheese

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Nutrition

Calories
251 kcal
13%

Carbohydrates
16.8 g
5%

Cholesterol
< 1 mg
< 1%

Fat
19.6 g
30%

Fiber
1.7 g
7%

Protein
2.5 g
5%

Sodium
227 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tangy Tomato Tart (Pie)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 251
Calories from Fat: 177

% Daily Value *
Total Fat 19.6g 30 %
** Saturated Fat 3.8g 19 %
** Cholesterol < 1mg < 1 %
Sodium 227mg 9 %
** Potassium 157mg 4 %
Total Carbohydrates 16.8g 5 %
** Dietary Fiber 1.7g 7 %
Protein 2.5g 5 %
** Sugars 2.7g
Vitamin A 10 %
Vitamin C 13 %
Calcium 2 %
** Iron 10 %
** Thiamin 14 %
** Niacin 13 %
** Vitamin B6 4 %
** Magnesium 4 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.