Tarte à la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

You'll need

400 gm savoury shortcrust pastry (see note) 1½ tbsp Dijon mustard 100 gm Gruyère, coarsely grated 2 small golden shallots, thinly sliced 2 tbsp coarsely chopped thyme, plus extra sprigs 2 tbsp coarsely chopped rosemary, plus extra sprigs 2 tbsp coarsely chopped sage, plus extra sprigs 2 ripe heirloom tomatoes, thinly sliced Extra-virgin olive oil, for drizzling Green leaf and shallot salad, to serve


  • 01
  • Preheat oven to 220C. Roll out pastry on a lightly floured surface to a 25cm x 35cm rectangle. Spread with mustard, leaving a 1.5cm border. Scatter with Gruyère, shallot and herbs, then layer the tomato slices on top, slightly overlapping. Fold in pastry edges to form a border, scatter with herb sprigs and drizzle with olive oil. Season to taste and bake until golden brown (20-25 minutes). Cool briefly and serve with green leaf and shallot salad.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Additional Notes

We used Carême Sour Cream Shortcrust Pastry, available in select supermarkets and delicatessens.

Featured in

Mar 2017

You might also like...

Fuss-free summer recipes


Rigatoni with chicken ragu and green sauce

Fast autumn recipes


Flank steak tacos with corn, avocado and coriander

Fast summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes


Flathead with crushed peas

Fast summer dinners


Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes


Egg sandwich

Smoked trout scramble


conversion tool