Ingredients
🥧 For the crust
🥧 All-butter shortcrust pastry — 1
🥚 Egg white — 1 (optional, to seal the pastry)
🍅 For the filling
🍅 Ripe tomatoes (Roma, Beefsteak, or cherry tomatoes) — 700-800g
🥄 Wholegrain mustard — 2 tbsp
🧀 Grated Parmesan cheese — 2 tbsp
🍞 Fine breadcrumbs — 2 tbsp
🧄 Finely chopped garlic — 2 cloves
🫒 Extra virgin olive oil — 2 tbsp
🌿 Herbes de Provence — 1 tsp 1 teaspoon
🌱 Fresh thyme — a few leaves
🧂 Fine salt
⚫ Freshly ground black pepper
✨ For finishing
🫒 A drizzle of olive oil
🌿 Fresh basil or parsley
🧀 A pinch of grated Parmesan cheese
👨🍳 Preparation
- Prepare the tomatoes 🍅
Cut the tomatoes into thick slices.
Salt them lightly.
Place them on paper towels.
Let them drain for 20 to 30 minutes.
👉 Tip: This step removes some of their water and ensures a perfectly crispy crust after baking.
- Prepare the tart base 🥧
Preheat the oven to 190°C (375°F).
Unroll the pastry into a 26 to 28 cm (10 to 11 inch) tart pan.
Prick the base with a fork. Optionally brush with an egg white.
Spread with whole-grain mustard.
Sprinkle with Parmesan cheese, then breadcrumbs.
👉 Tip: The mustard, Parmesan, and breadcrumb mixture creates a delicious barrier that naturally absorbs the tomato juices.
- Assemble the tart 🌿
Arrange the tomato slices attractively.
Slightly overlap them.
Scatter the chopped garlic over the top.
Add the herbes de Provence and thyme.
Season with pepper and a very light pinch of salt.
Drizzle with olive oil. - Perfect baking 🔥
Bake for 40 to 45 minutes.
The tomatoes should become slightly caramelized.
The top should be a beautiful golden brown.
The edges may have some slightly caramelized areas.
If necessary, finish under the broiler for 3 minutes. 👉 Tip: Slow cooking allows the tomatoes to develop their full flavor while keeping the crust nice and crispy. - The finishing touch ✨ Add a few fresh basil or parsley leaves.
Drizzle with olive oil.
Sprinkle lightly with Parmesan cheese.
Let it rest for 10 minutes before serving.