Mustard and tomato tart
Mustard and tomatoes are a match made in heaven. This simple tart lets these two flavours shine and is perfect as a large tart on a buffet or a mini tart with a steak.
This tart digs deep into my past flavour memory banks. On a French exchange, the host mother baked a mustard and tomato tart a few times over the month I spent in their home - it was the first time I really started to enjoy mustard. The hot Dijon mustard wacked my taste buds into action as the sweet juicy tomatoes mellowed the impact – the combination is exceedingly moreish.
You could probably use any mustard, but this tart shouts France to me, so it’s Dijon all the way.
- Short crust pastry* – Homemade is best (recipe below
- Dijon mustard
- Tomatoes (cherry for small tart and large ones for the larger tart)
- Salt and pepper
- 4 tbsps of dried bread crumbs
- 1 tbsp of herb de Provence (or a mix of dried herbs such as sage, rosemary, thyme, bay and marjoram)
- Splash of extra virgin olive oil
You’ll also need - a loose base tart tin and some baking beans for blind baking.
- Turn your oven on to preheat to 190 degress C
- Roll out your pastry so that it easily over laps the tart tin.
- Ensure the pastry is pressed into the rim and leave the pastry over hanging the sides of the tin.
- Prick the base of the tart to prevent air bubbles.
- Scrunch up some parchment paper into a ball and then flatten out in to the pastry base.
- Tip your baking beans on to the parchment paper.
- Place your tart tin/s on a baking tray and into the oven for 10 minutes.
- Place the dried bread crumbs, herb de Provence and a splash of extra virgin olive oil into a bowl and mix until combined.
- Thinly slice enough tomatoes – you’ll need about 2-3 cherry tomatoes to cover a small tart or roughly 4-5 normal size tomatoes to cover a 25cm tin.
- Take the tarts out of the oven, remove the parchment paper and baking beans and place back in the oven for a further 5 minutes.
- Once out of the oven allow to cool enough so that you can touch the tin.
- With a sharp knife and using the top of the tin as you guide, gently cut away the excess pastry.
- Spread a generous portion of the mustard into the base of the tart.
- Starting on the outside neatly place the tomatoes in circles until the base of tart is covered.
- Season with salt and pepper and sprinkle on the herby breadcrumb mixture.
- Bake the tart for twenty minutes and enjoy hot or cold.
*The recipe I used for this tart was 250g flour: 180g cold butter, a good pinch of salt, and a few splashes of ice cold water. Grate the butter into the flour and salt as it makes it nice and easy to rub together, once rubbed together bring it all together with ice cold water. Always rest pastry for about half an hour before using it.