Wednesday, April 14, 2021

Provencial Tomato Tarte

Rustic Provencial Tomato Tarte

This quick summer treat is so easy and elegant!  With just a few basic ingredients you'll be ready for a decadent brunch dish.  Or, it pair with a green salad for a refreshing dinner.  Its the perfect way to showcase your homegrown tomatoes, or the beautiful seasonal tomatoes on display at your local market.

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The Tomato Tarte is a favorite in the south of France where tomatoes grow in abundance.  This quick farmhouse version is so simple and flavorful that you'll be making it all season long!

Serve with a glass of white wine or rose, and imagine the cigales chirping as if you you were summering in southern France.



- 1 Puff pastry crust
- 30 plum-sized tomatoes
- 3 Tbsp Dijon mustard
- 1 cup Comte cheese (emmental, mozzarella, or even cream cheese also work nicely)
- 2 Tbsp Herbes de provence seasoning
- Salt and pepper
- Olive oil

Rustic Provencial Tomato Tarte


Step 1: Preheat the oven to 425 F.
Roll out your puff pastry onto a baking sheet following the package instructions.  Use a sheet of parchment underneath, either the sheet that comes with the pastry or add your own. 

Step 2: Slice the tomatoes in half.  Prepare a frying pan over medium heat with a splash of olive oil and add the tomatoes. Sprinkle with salt, pepper, and herbes de provence.  Saute until they soften, around 5 minutes, then flip them and continue until they're tender.

Rustic Provencial Tomato Tarte

Step 3: While the tomatoes are cooking, spread a thin layer of Dijon mustard onto the puff pastry. Scatter thin slices of Comte cheese across the pastry sheet, or sprinkle with the hard cheese of your choice. Just a light sprinkle is enough, we're not making pizzas and really want the flavors to all shine through.

Step 4: Bake on 425 until the crust is puffed and gorgeous, around 20 minutes.

Tip for an airy crust: Make sure you keep the puff pastry nice and cool until its time for it to go in the oven.  On a hot day I like to pop mine back into the refrigerator for a few minutes as my tomatoes saute.


This tarte is so beautiful!  Each juicy mouthful pops with a surprisingly complex flavor with so few ingredients.

Its a great recipe for entertaining because its simple, and you can prepare the elements beforehand.  
For a head start: Saute the tomatoes and prepare the pastry the day before, then put it all together and bake just before your guests arrive. A wonderfully inviting appetizer!  

It tastes best straight from the oven, while the crust is still toasty and the warm cheese mixes with all the other ingredients. 

Rustic Provencial Tomato Tarte

You'll find that its so easy to make, that paired with a fresh green salad it can become a healthy weeknight go-to.   

Why tomatoes?  Besides the amazing flavor, especially when they're in peak season, tomatoes are brimming with nutritional benefits!  According to Health, they contain nearly half of your daily Vitamin C intake in a single serving!  They're also brimming with Lycopene which is beneficial for heart and eye health.  And at just 22 calories each, they're an amazing way to add fiber and flavor to a dish while keeping it trim.


  1. This looks delicious! I love tomatoes. I would use campari, my favorite ones.

  2. I am just starting to get into tomatoes. This looks so good!

  3. I do love a good tomato tarte definitely a staple in our kitchen during warmer months as we love tomatoes.

  4. Never would I imagined tomatoes on a pastry crust, and it looks so simple and oh so delicious!! ��

  5. This sounds like a tasty recipe, I do love tartes. Perfect for the summer.

  6. Yum, this looks like a super delicious tart. Will be making this with our garden tomatoes.

  7. wow! Sounds like a delicious tart. My family will love it a lot!

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  9. This tomato tart looks delicious I need to give this one try .

  10. This tomato tart looks so elegant and fancy but it sounds pretty easy to make. Totally need to try this recipe

  11. I have never made a tomato tart before but this looks wonderful, I need to try the recipe.

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