Tangy Tomato Tart (Pie) Recipe - Allrecipes.com
Tangy Tomato Tart (Pie) Recipe
  • READY IN 1 hr

Tangy Tomato Tart (Pie)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 10-inch tart Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  2. 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.
  3. Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
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.

 
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.

 
Aug 18, 2013

"One of the top ten best" per hubby! We ate the entire tart for a light dinner. Fresh garden tomatoes were used along with oregano and thyme from the herb garden. I did use all of the tips in the AR Premier magazine: 1) Used a 400 degree oven. 2) Dust the pie crust with flour before spreading paste. 3) Used a blender to make the paste. 4) Topped the tart with the one sprig of oregano and thyme after it was baked. 5) Magazine time was shortened to 40 minutes due to the increased oven temperature; mine was done closer to 35 minutes. Thank you pocohr and AR for bringing this delight to our table!

 
Sep 08, 2013

Followed the recipe as is with changes as per the AR Magazine. I also used Roma tomatoes, so as to have less liquid in the pie. I think this helped greatly, since the pie was still just a touch on the too moist side. Also, instead of fresh herbs I used dry. That way they could be added into the pie mix and baked in without being burned. I layered the generously sliced tomatoes half-stacked on one another so that there was basically two layers, to help give the tart some depth. Finally, I had plenty of pie crust left over (home made) so I cut strips and laid criss-cross over the top. Taste: not as "tangy" as the recipe name would indicate. Not sure how to do it, but if the "tangy" factor could be raised would really be a great dish. However, was quite a nice dish. Even as a leftover it was good. Will definitely make again.

 
Oct 06, 2013

I thought this was good, but if I make it again, I will either greatly reduce the amount of honey or completely eliminate it. I think I would have enjoyed it much more if it were way less sweet. Otherwise, it is a lovely and different way to serve garden fresh tomatoes. Thanks for sharing the recipe, pocohr!

 
Sep 29, 2013

I used a small ramekin and made individual. I also used diced Roma tomatoes. It was delicious!!!

 
Aug 30, 2013

I think the 6 Tablespoons of olive oil is a mistake and should be 6 teaspoons (2 TBS.) Noticed when blending that it was way to runny to "spread" as the recipe stated, so made a second batch with 2 TBS. and that was much closer to what the recipe described. On the whole, it really wasn't very tasty, so will not be making it again.

 

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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.

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