Provençal Tomato Tart
A Provençal Tomato Tart is one of those timeless dishes where simplicity truly shines. With just a few ingredients — buttery puff pastry, a smear of mustard, fragrant herbes de Provence, and ripe, juicy tomatoes — every component matters. Because the recipe is so straightforward, the quality of the tomatoes is essential. Choose the best, most flavourful varieties you can find; they are the heart of this Provençal Tomato Tart.Ideal for a summer lunch in the garden, a light starter before dinner, or as part of a Mediterranean-inspired spread, this Provençal Tomato Tart is as versatile as it is delicious. Serve it warm from the oven for cozy comfort, or at room temperature with fresh rocket for a refreshing finish. Proof that the simplest recipes often become the most memorable.
Ingredients
- non-stick cooking spray
- 200 g puff pastry, shop-bought
- 1.5 Tbsp Dijon mustard
- 2 large ripe tomatoes, thickly sliced OR 1 large tomato and a few smaller tomatoes of mixed varieties, thickly sliced
- salt and pepper
- 1 Tbsp herbes de Provence (a dried herb blend of thyme, rosemary, oregano, and lavender)
- 1 Tbsp olive oil
- 1 Tbsp freshly grated parmesan cheese
- 2 handfull of fresh wild rocket dressed with olive oil, white balsamic vinegar, salt and pepper (optional)
Instructions
- Preheat and Prepare the Tart BasePreheat the oven to 200°C (400°F). Lightly coat your tart form with cooking spray. Roll out the puff pastry to fit the tart form, pressing it gently into the base and up the sides. Prick the bottom with a fork, then place the tart shell in the freezer until the oven reaches temperature.
- Blind Bake the PastryBake the chilled pastry for 10 minutes. When it comes out of the oven, carefully press down the bottom (not the sides) with a fork to flatten any puffing. Allow to cool slightly.
- Add Mustard and HerbsSpread a thin layer of Dijon mustard over the cooled pastry base. Sprinkle with herbes de Provence for aromatic flavour.
- Arrange the TomatoesLayer thickly sliced tomatoes evenly over the mustard. Season generously with salt and freshly ground black pepper.
- Finish with Cheese and Olive OilTop with freshly grated Parmesan. Drizzle lightly with olive oil for richness. Bake in the preheated oven for 25–30 minutes, until the pastry is golden and the tomatoes are slightly caramelized.
- Serve and EnjoyServe the tomato tart warm as it is, or at room temperature with a handful of dressed rocket on top. For variation, replace Parmesan with cubed halloumi cheese, or finish with a drizzle of basil oil around each slice for extra freshness.