Description
A croustillante Provençal tart combining ripe tomatoes and tangy mustard in a buttery crust, offering a delightful balance of sunshine and simplicity for family meals or light dinners.
Ingredients
1 sheet pâte brisée (store-bought or homemade)
500g ripe tomatoes
2 large eggs
150 ml crème fraîche
2–3 tbsp mustard (dijon or moutarde de Dijon)
Salt to taste
Freshly ground black pepper to taste
1 tsp herbes de Provence (optional)
Olive oil spray (optional)
Instructions
Let the pastry sheet stand at room temperature for 10 minutes
Preheat oven to 180°C (thermostat 6)
Trim and slice tomatoes into 0.5 cm rounds
Blend eggs, crème fraîche, mustard, salt, pepper, and herbes de Provence
Line a tart tin with pastry and prickle the base with a fork
Layer tomato slices in a single layer
Pour the egg-mustard mixture over tomatoes
Optional: light olive oil spray for golden edges
Bake for 30-35 minutes until set and golden
Notes
Use gluten-free pâte brisée for dietary restrictions
Substitute crème fraîche with full-fat milk or double cream if preferred
Add thin slices of kcal-free cheese like fromage blanc for extra richness
Can be served warm or chilled for picnics
- Prep Time: 15
- Cook Time: 35
- Category: Quiches, tartes salées & cakes
- Method: Baking
- Cuisine: French/Provençal
Nutrition
- Serving Size: 1 slice (1/6 tart)
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 130mg