Tomato Tarte Fine with Puff Pastry and Mustard
Tomato tarte fine: puff pastry spread with mustard, covered with sliced tomatoes and scented with herbs of Provence. A thin, crisp savory tart, perfect in summer.
Are you looking for a summer savory tart that comes together in minutes and always looks good on the table?
Then this tomato tarte fine is just what you need. It’s a classic of French home cooking, light and fragrant: a thin puff pastry base, a layer of mustard and a scatter of sliced tomatoes that concentrate and sweeten in the oven. All you really need is good ripe tomatoes, and the rest takes care of itself.
The secret lies in one small move: the mustard spread over the base. It doesn’t just add character, it creates a barrier that protects the pastry from the tomato juices and keeps it crisp right down to the last bite. The herbs of Provence do the rest, giving it that Mediterranean fragrance you recognize at once.
It has at least three advantages: it uses very few ingredients, it’s inexpensive, and it lends itself to endless variations. You can use colorful cherry tomatoes for a brighter look, add well-drained mozzarella for a richer version, or keep things simple with the essential recipe.
One important tip: dry the tomato slices well before arranging them, because excess water softens the base. The tart is excellent warm or at room temperature, perfect cut into squares for drinks or served with a salad at lunch.
Ready? Let’s make the tomato tarte fine.
Base preparations used
To make this recipe
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Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Steps
- Heat the oven to 200°C (400°F). Unroll the puff pastry onto the baking tray on its paper and prick the base all over with a fork, leaving a free border of about one centimeter.
- Spread the mustard over the whole surface, inside the border: it adds flavor and protects the pastry from the moisture of the tomatoes.
- Wash the tomatoes and cut them into thin slices. Let them drain for a few minutes on paper towels, so the tart does not turn out soggy.
- Arrange the tomato slices over the pastry, slightly overlapping. Season with salt and pepper, scent with the herbs of Provence, add a drizzle of oil and, if you like, a sprinkling of cheese.
- Bake for about 25 minutes, until the pastry is puffed and golden. Serve it warm with a salad.
Helpful tips
The mustard on the base is the French trick: it adds flavor and keeps the pastry crisp.
Dry the tomatoes well before arranging them: water is the enemy of puff pastry.
Lovely warm or at room temperature, perfect as a starter or with drinks.
Vary it with colorful cherry tomatoes or add well-drained mozzarella for a richer version.
Average nutrition per serving
- Calories
- 290 kcal
- Carbohydrates
- 26.0 g
- Sugars
- 5.0 g
- Protein
- 5.0 g
- Fat
- 18.0 g
- Saturated fat
- 7.0 g
- Fiber
- 2.0 g
- Sodium
- 380 mg
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