Tarte à la Moutarde et à la Tomate (Mustard and Tomato Tart)
Dijon mustard adds spice and flavor to this very simple and gourmet savory pie. A must-cook in the summer!
Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Medium
- 1 Tbsp. plus 1 tsp. salt, divided
- 5 medium tomatoes, sliced
- 2 cups all-purpose flour
- ½ cup butter, diced, and at room temperature
- 1 large egg
- ⅛ cup water
- ½ tsp. salt
- 3 Tbsp. Dijon mustard
- 6 basil leaves, chopped
- 1 tsp. ground black pepper
- 1 Tbsp. thyme or rosemary
- Preheat the oven to 400°F. In a bowl, sprinkle 1 tablespoon salt on the sliced tomatoes and set aside.
- Sift the flour into a large bowl. Create a well at the center of the mixture, like a volcano crater. Add the diced butter to the center of the crater. Use your hands to mix the butter and the flour together, pressing the butter into the flour with the palm of your hands.
- Create a hole at the center of the mixture again. In a small bowl, beat the egg and the water together. Pour into the center of the crater, add remaining salt, and mix all elements with a pastry spatula. Once it starts to really combine, squeeze it together with your hands until you can create a large ball. Cover it with plastic wrap and put in the refrigerator for 1 hour.
- On a parchment paper sheet, roll the dough into a 13" x 9" rectangle. Lay the dough with the parchment paper on it on a baking sheet. Fold the edges of the dough under, and crimp the edges of the crust. Then, with a fork, make small holes all over the dough.
- Spread the Dijon mustard evenly on the dough. Lay the tomato slices one by one on the mustard, overlapping slightly. Sprinkle the chopped basil on the tomatoes, then sprinkle the pepper and thyme or rosemary. Put in the oven on the top rack for 15 minutes, then on the lower rack for another 15 minutes.
- Serve very hot.