Easy French Tomato Tart 簡易法式蕃茄撻

Ever since my very first trip to France a couple years ago, I’ve fallen in love with the French pastry and their roasted tomatoes!  You can read more here, here, and here! I had them almost every morning for breakfast during my stay in France!  What a great way to start the day, right?  Today, I combined the two scrumptious ideas into one delicious recipe: Easy French Tomato Tart 簡易法式蕃茄撻!




This French Tomato Tart looks elegant and gorgeous!  It’s a wonderful entree for Sunday brunch or as a side dish.  Best of all, it’s quite easy to prepare.  In fact, I made this tart for brunch on a weekday when my hubby was working from home.  We both enjoyed this tart so much! 




This tart is packed with earthy and refreshing herbs, along with tangy and creamy goat cheese on top.  The tomatoes are roasted to perfection!  The sweet and tart tomato flavors truly concentrate when the moisture evaporated during baking at a rather high temperature.  The tangy goat cheese elevated the sweetness from the tomatoes.  They are absolutely the perfect pairing! 



I also brushed the crust with a little Dijon mustard and added a drizzle of honey on top of the tart right before baking.  Boy oh boy, the combination of flavors was complex with only a few basic ingredients.  It’s amazing how the flavors turned into one scrumptious and harmony treat!  However, I have to point out that my kids are not big fans for goat cheese, just yet.  They still need a more mature palate to appreciate this fine cheese.  That’s another reason why I prepared this tart while they were at school!  Nevertheless, this is one beautiful and delicious tart that I will be making over and over again, for the grown ups, at least! 

If you haven’t check out the video tutorial at the beginning of this post, please take a few minutes to watch it.  You’ll agree that this tart is rather easy to prepare.  Take advantage of the tomato season and make this tart!  It’s the perfect way to use up those abundant tomatoes in your garden!


Tools and ingredients used:

9-inch Round tar pan (Click here for more information)
Baking Sheets (Click here for more information)
Cooling Racks (Click here for more information)
Lemon Infused Olive Oil (Click here for more information)
Organic Honey (Click here for more information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)



Easy French Tomato Tart 簡易法式蕃茄撻
Makes: One 9-inch tart

Ingredients for the Tart Dough:1 1/2 cups all-purpose flour
9 tablespoons unsalted butter, chilled, cut into cubes
1/2 teaspoon kosher salt
1 large egg
1 tablespoon iced water

Ingredients for the Tart Filling:1 1/2 tablespoons Dijon mustard
2 cups sliced tomatoes, any variety
1 tablespoon olive oil, I used a lemon infused
salt and freshly ground pepper
1 1/2 tablespoons fresh thyme, divided
1 1/2 tablespoons fresh basil, chiffonade, divided
4 ounces goat cheese
2 teaspoons honey

To Prepare the Tart Dough:In a large mixing bowl, combine flour, salt and butter. With your hands or a pastry blender, break the butter into the flour until the mixture has a crumbly, wet sand-like texture.

Whisk the egg with 2 tablespoons of the water until incorporated. Then, make a well in the center of the dry ingredients and add the egg mixture. Stir the mixture with a fork until the dough comes together.

On a clean surface, place a large piece of plastic wrap on top. Place the dough on the plastic wrap and cover with another piece of plastic wrap on top. With a rolling pin, roll out the dough into an even layered circle, about 11-inch diameter.

Remove the top plastic wrap, gently lift the dough up with the help of the plastic wrap on the bottom. Carefully flip the rolled dough onto the tart pan.

If the dough tears, it’s okay, simply patch the dough with your fingers. Trim off excess dough on top and gently prick the dough with a fork.

With a pastry brush, spread an even layer of mustard over the bottom of the tart dough and place the dough in the refrigerator for 15 minutes. Thus, gives the mustard a chance to dry out.

Preheat the oven to 425ºF.

To assemble the tart:

Slice the tomatoes and arrange them over the mustard in a single, even layer. In a small bowl, gently mix 1 tablespoon of the thyme and 1 tablespoon of the basil into the goat cheese with a fork until evenly distributed.

Crumble the goat cheese mixture on top, then drizzle with olive oil. Sprinkle salt and pepper to taste. Then, drizzle the honey on top.

Bake the tart for 25 to 28 minutes or so, until the dough is cooked, and the goat cheese on top is golden brown. Rotate the baking pan once half way through the baking process.

Cool tart slightly on a wiring rack, add the remaining thyme and basil, serve warm and enjoy!