Fast Recipes

Tarte à la tomate

This bright red tomato tart is quick to make and perfect for your Autumn picnic spread.

By Alice Storey
  • Serves 6
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Tarte à la tomate
Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.


  • 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


  • 1
    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.


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

  • Author: Alice Storey