This Herbed Tomato Tart is so special. This recipe is literally one of my most beloved recipes for brunch and sharing by far, of all time. Lovely, DELICIOUS, can be made a day in advance, and just IMPRESSIVE. This recipe is perfect.
Isn’t this what food is about? When you have a dish that you just love? I mean, loooove. You get happy just thinking about it? You make it on special occasions because IT is special and because of its very special nature, it makes your occasion, your day …even more special? This simple tart is, for me, that kind of food…
…It makes my soul sing.
I first made this for Easter a couple years ago. Given the myriad of other dishes I was making that day, I decided to cook a tart precisely because I knew it would be easy to assemble leaving me free to focus on more complicated matters … like deviled eggs. Since then, I’ve made it many times, and I’ve even used yellow tomatoes too. This tart is easy to make. Surprisingly so. Not a lot of ingredients, and they are a few of my favorite things: ripe tomatoes, flaky pie crust, two kinds of mustard, and my very favorite cheese.
It just doesn’t get any better than this folks. Except adding a glass of pinot ..then, yeah, it gets even better.
Herbed Tomato Tart
- 1 Perfect Pie Crust recipe
- 2-3 medium tomatoes thinly sliced
- 2 T Grey Poupon Country Dijon mustard
- 3 large eggs
- 6 T milk
- 1 T Grey Poupon Country Harvest whole-grain Dijon mustard
- 1 t kosher salt
- 1/8 t fresh cracked pepper
- 1-1/2 c Vermont white cheddar
- 3 heaping T fresh herbs minced (I used parsley, oregano, and thyme for the tart in these photos; I've also used basil and chives)
- Roll out the pie dough large enough to fit a standard (9-9 1/2 inch) tart pan with a removable bottom; press firmly into bottom and up sides of pan, trimming along the top edge as needed. With the back of a small spoon, spread the country-style Dijon mustard evenly across the bottom of the tart shell. Layer tomato slices, overlapping, over the dijon-coated tart shell. Sprinkle the cheese evenly over the tomato slices.
- Whisk together the eggs, milk, whole-grain mustard, salt, and pepper. Pour over the tomatoes and cheese. Sprinkle the herbs evenly over the top. Bake at 400F for 30 minutes or until the top of the tart is puffed and lightly golden. Let the tart sit for 5-10 minutes before cutting. Yield: 8 servings.