Tomato and Mustard Tart with Gruyère
A savory tart made with crisp shortcrust pastry, topped with ripe tomatoes and a flavorful custard of Dijon mustard, crème fraîche and Gruyère. A classic of French bistro cooking, it is delicious warm or lukewarm with a green salad.
By yumbelo · 4 servings · 75 minutes
Ingredients
- 200 g plain flour
- 100 g cold butter
- 60 ml cold water
- salt
- 500 g ripe tomatoes
- 2 tbsp Dijon mustard
- 150 g crème fraîche
- 2 pc eggs
- 100 g Gruyère, grated
- 1 bunch thyme sprigs
- black pepper, freshly ground
Method
- Rub the flour, salt and cold diced butter between your fingers until crumbly, then add the cold water and quickly knead into a smooth dough.
- Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
- Preheat the oven to 200 °C, top and bottom heat.
- Roll out the dough on a little flour into a round and line a tart tin of about 26 cm with it, pressing the edge down. Prick the base several times with a fork and blind bake for 10 minutes.
- Wash the tomatoes, slice them thinly and pat them lightly dry with kitchen paper.
- Whisk the mustard, crème fraîche and eggs together in a bowl, season with salt and pepper, and stir in half of the Gruyère.
- Pull the thyme leaves from the sprigs and stir them into the custard mixture.
- Spread the custard over the pre-baked base, arrange the tomato slices in an overlapping pattern on top and sprinkle with the remaining Gruyère.
- Bake the tart in the oven for 25 to 30 minutes until golden brown, then let it cool slightly and serve warm or lukewarm.