French Tomato Tart



Last month when I was in France, my French sister-in-law’s friend made the most delicious tomato tart for dinner one evening. It was the perfect appetizer, paired with their own winery’s Rosé, eaten outside among the Oleanders and stone houses.

No, Florida is nothing like France. But I did have tomatoes and green onions in my garden that I thought might make a comparable tart that might vicariously take me back to the Old World. It’s not exactly the same, but it’s as close as I could come.


1 1/2 pound cherry tomatoes or Romas
3/4 cup chopped onion
1 puff pastry, frozen
3/4 c good Dijon mustard (preferably French)
1 T Herbs of Provence
2 T olive oil
1/4 c shredded Parmesan


Heat the oven to 400 degrees. First you have to roast the tomatoes. Cut the tomatoes in half. Mix tomatoes with olive oil, herbs of Provence, and S&P. Place all the tomatoes cut side up on an insulated pan and cook until roasted, about 20-25 minutes. (This can also be done ahead of time and put in the refrigerator until ready to use.)

To make the tart, spread out the puff pastry on an insulated pan. (I tried using phyllo dough the first time. This does not work. Do not try it.) Next, spread the mustard across the entire pastry like you would a pizza (keeping the edges clean). The mustard is KEY to making this dish. I like the Musette mustard that I can get at my local grocery store for about $4. It’s creamy, slightly sweet, and does not have the seeds or the vibrant yellow color of other mustards. Spread this liberally on the pastry dough. Next, put the tomatoes, onions, and cheese on the dough. Cook for 20 minutes at 400 degrees.

If you’re really trying to channel the French, serve it with some Rosé and good cheese. Bon appétit!


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