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READY IN 40 mins

Tarte aux Moutarde (French Tomato and Mustard Pie)

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"Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches." — Snackybits

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Original recipe makes 1 9-inch pie Change Servings

1 recipe unsweetened pastry for a 9-inch single crust pie
1/2 cup grainy brown mustard
3 large ripe tomatoes, thinly sliced

6 slices Swiss cheese, about 1/4-inch thick
1 tablespoon olive oil, or as needed
2 tablespoons herbes de Provence

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Directions

Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 13, 2011

Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with great results. After reading the reviews, I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard, I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!!

—abapplez

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Most Helpful Critical Review

Jul 22, 2011

This was way too mustardy for our tastes. I will probably make again, but will use less mustard. I will also bake the crust a bit before adding the tomatoes and cheese, to keep it from getting soggy.

—CLEO

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18 Ratings

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Aug 11, 2011

Delicious! Tasted just like my host mom's in France. I used puff pastry which gave me the flaky crust I was looking to recreate. Merci!

—etincelle

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Jul 10, 2011

Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination!

—sueb

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Aug 31, 2011

Made this for Recipe Group. Love the presentation factor. Taste is really good, the creamy cheese, the tart tomato, the earthy herbs and crunchy top crust are wonderful. The bottom crust is a little soft, but overall a wonderful combination of flavors. Daughter commented that we should make this again with different cheeses. I agree. I can't wait for tomorrow to have it for lunch. If there is any left.

—ibbz

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Aug 22, 2011

Made this for Recipe Group: 20, August 2011. Delicious way to enjoy tomatoes. I didn't measure the mustard, just made sure all of the crust was covered. I didn't have, nor have I heard of herbes de Provence, but when I looked it up, it consisted of: savory, fennel, basil, thyme, lavender and rosemary. I used fresh - thyme, basil, chives & rosemary chopped fine. When I put in one layer of tomatoes too much crust was left, so I made with 2 layers of cheese and 2 layers of tomatoes and 2 layers of fresh herbs. The taste was wonderful but the tomatoes made it a little watery. After dishing out the first piece I drained off the extra juice and it was fine. The slices served up nicely and I will be making again since I have oodles and oodles of tomatoes. Thanks Snackybits for sharing your recipe.

—Molly

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Aug 16, 2011

Close to paradise! Made 2 in one day. Used cheeses on hand: 1st time, sharp Vermont cheddar; 2nd time, soft mozzarella and 4-cheese Italian blend. Both delicious, but gruyere would be even better. Drained tomatoes on paper towels, and made a couple layers of tomatoes and cheeses the second time, with fresh garden herbs (basil, rosemary, chives, and thyme) throughout, with a few sprinkled on top. Would like to try this recipe with brie. It made a beautiful presentation, and was well-liked by all. The first piece comes out messy, but following slices come out surprisingly neatly, and it's not too liquid-y.

—Avocat

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Sep 05, 2011

Made this for recipe group August 20, 2011. The pie makes a beautiful presentation however the flavors just didn’t work for us. We felt the mustard was too dominant.

—Deb C

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Nutrition

Calories
415 kcal
21%

Carbohydrates
33.8 g
11%

Cholesterol
20 mg
7%

Fat
24.9 g
38%

Fiber
6.9 g
28%

Protein
11.6 g
23%

Sodium
754 mg
30%

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

Nutritional Information

Tarte aux Moutarde (French Tomato and Mustard Pie)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 415
Calories from Fat: 224

% Daily Value *
Total Fat 24.9g 38 %
** Saturated Fat 8g 40 %
Cholesterol 20mg 7 %
Sodium 754mg 30 %
** Potassium 392mg 11 %
Total Carbohydrates 33.8g 11 %
** Dietary Fiber 6.9g 28 %
Protein 11.6g 23 %
Sugars 6.3g
** Vitamin A 26 %
** Vitamin C 29 %
** Calcium 28 %
** Iron 23 %
** Thiamin 25 %
** Niacin 32 %
** Vitamin B6 9 %
** Magnesium 19 %
** Folate 31 %

* 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.