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
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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

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