Among my favourite things are buttery puffed pastry, mouth-watering tomatoes and creamy cheese! What’s not to love!
Tomato tarts are a common treat in the French countryside, and you will know why when you taste this delicious treat. Not only is this tart delicious, but it is also a “snap” to make when you have guests coming over. This tart has super flakey pastry, with luscious fresh tomatoes topped with creamy, earthy melt in your mouth chèvre cheese.
The pictures do not do it justice! This tart is stunning to serve as a starter for a dinner party or as a brunch entre.
It starts with beautiful tomatoes, and these are a staple in my garden in the summer. I have several varieties and I use different ones to create an interesting, mouth-watering tart. Even if you don’t have a garden I hope you will try making this tart this summer with all the bounty of tomatoes at the market.
What makes this tart so simple is that my recipe uses store bought puff pastry that is readily available!
You simply defrost the pastry and roll it out. Bake it for 15 minutes until it is golden. Add Dijon mustard, tomatoes, chevre cheese and bake for an additional 20 minutes. Voila, an amazing tart!
French Inspired Tomatoe Tart
Ingredients
- 2 tablespoons Dijon mustard
- 4 large ripe tomatoes
- 2 tablespoons olive oil
- salt and freshly ground pepper
- 1 teaspoon Thyme
- 1 teaspoon Tarragon
- 6 Chives (chopped)
- 8 ounces goat cheese or chèvre cheese (sliced into rounds)
- 397 g Puff Pastry (frozen store bought)
Instructions
Prepare Pastry
- Preheat the oven to 400 degrees F.
- Take the puff pastry from the freezer and let it thaw overnight in the refrigerator or at room temperature for three hours.
- Once the pastry is thawed, roll it out on the counter and place on a parchment prepared cooking sheet.
- Ensure the edges around the tart are turned up and that the pastry has been pricked with a fork. Bake the tart for 15 minutes until the pastry is golden brown.
Filling
- Spread an even layer of dijon mustard over the bottom of the tart pastry and let it sit a few minutes to dry out.
- Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the tomatoes. Sprinkle with fresh herbs.
- Arrange the slices of goat cheese on top of the tart.
- Bake the tart for 20 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. If you like you can put the tart under the grill for 5 additional minutes.
One Comment
June 20, 2025 at 6:12 am
So delicious! Love this one!