French Market Recipe 2025 13
Tarte aux moutarde de Dijon et tomates
Dijon mustard and Tomato mustard tart
Ingredients for 5-6 servings
- 350gr puff pastry
- 600g tomatoes preferably heirloom
- 50 ml traditional Dijon Mustard Edmond Fallot
- 2 Tablespoons of olive oil
- 600g Cantal-entre-deux cheese from Auvergne
- 1 egg yolk
- ½ teaspoon Herbes de Provence
- Fleur du Sel Ile de Guerande
- Freshly ground black pepper
- Handful of fresh basil leaves
Directions:
- Wash and slice the tomatoes
- Remove the seeds and place the sliced tomatoes on a paper towel
- Sprinkle some salt on the tomatoes to draw out some of the liquid
- Preheat oven to 200C
- Line a baking tray with a sheet of baking paper
- Place the pastry on the tray and roll out into a rectangle
- Press the edges of the rectangle up and inwards slightly to give a raised side
- Beat the egg yolk and spread the yolk around the outside edges of the pastry
- Prick the central flat part of the pastry with a fork
- Place pastry in fridge to cool for 20 minutes
- Remove the crust of the Cantal cheese and grate
- Take pastry out of fridge and spread the entire centre with mustard
- Pat the tomatoes dry
- Place the tomatoes over the pastry, on top of the mustard
- Drizzle a little olive oil over the tomatoes
- Sprinkle herbes de Provence over the tomatoes
- Layer the grated cheese over the entire surface of the tomatoes
- Bake in the preheated oven for 40 minutes until golden brown
- Grate black pepper over the top of the cheese
- Add some freshly torn basil leaves over the top and serve straight away
Toasted tomatoes and cheese pair well with a J Moreau Chablis, an unoaked chardonnay from the north of Burgundy available at our shop or order online at www.frenchmarket.co.za
Bon Appétit