Nestled in a buttery, crisp puff pastry shell, vibrant colors of heirloom tomatoes, tangy dijon mustard and the soft flavors of herbs de Provence, seamlessly all shine through beautifully in this French Tomato Tart.
- 1 sheet (246 grams) puff pastry, thawed
- 2 tablespoons (25 grams) dijon mustard
- 3 to 4 tablespoons (47 to 62 grams) tomato sauce
- 1/4 cup (28 grams) bread crumbs
- 2 teaspoons (3 grams) fresh thyme, stems removed
- 2 teaspoons (5 grams) herbs de Provence
- 3 heirloom tomatoes of varying size and color, sliced 1/4-inch thick
- 3 tablespoons (42 grams) extra virgin olive oil
- 1 to 2 teaspoons (6 to 12 grams) crushed pink Himalayan salt or Kosher salt
- ground black pepper (optional)
- Heat oven to 425°F (220°C). Line a large baking sheet with a silicone baking mat or parchment paper.
- On a lightly floured surface, roll puff pastry out to 13×9 inches (33×23 cm). Carefully transfer pastry onto the lined baking sheet. To create a crust, fold the corners of the pastry inward about 1 inch (2.5 cm) then, fold the sides inward about 1 inch overlapping the folded corners to make the total size of the rolled puff pastry to 12×8 inches.
- Using an angled spatula or spoon, carefully spread dijon mustard over the puff pastry. Avoid spreading over the folded sides. Spread 3 tablespoons of tomato sauce over the dijon mustard. If more sauce is desired, add an extra tablespoon. To absorb the sauce, sprinkle bread crumbs on top. Evenly sprinkle thyme and herbs de Provence over the bread crumbs. Arrange a single layer of tomato slices over the top, avoiding the sides of the folded pastry. It is okay to slightly overlap the tomatoes. Drizzle olive oil over the tomatoes. Season with salt and pepper.
- Bake for 35 to 40 minutes or until the sides have risen and golden brown. Remove from heat and allow the tart to rest for 10 minutes before slicing and serving. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: French
Keywords: french tomato tart, tomato pie