Tangy Tomato Tart (Pie)


"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 in 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."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. First, preheat the oven to 350 degrees farenheit (180 celsius.) Then, butter your pie dish to prevent sticking and lay the crust into it, set it aside.
  2. Now remove the leaves from three of your sprigs of thyme and three sprigs of oregano, place them in a medium sized bowl. Add the oil, mustard, honey and garlic to this bown. Mix it all together with a fork or a whisk, until it makes a creamy paste (it should not be too thick, if it is, add more oil).
  3. Spread that mixture over the bottom of your pie crust. It should totally cover the crust, like icing on a cake (but not be too thick, if it is 1/8 of an inch, remove some).
  4. Slice your tomatoes into 1/4 inch slices. Place them on the crust, covering the surface totally with tomato.
  5. Sprinkle parmesan on top to suit your own personal taste. Personally I prefer a dusting, approximately 1 tbsp. worth of cheese. Then sprinkle on the the remaining leaves from your sprigs of oregano and thyme.
  6. Bake for 45 minutes and eat it warm or cold.


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