French tomato & mustard tart
I first tasted a tomato mustard tart at my auntie’s house in the French countryside. Of course, the tomatoes were fresh from the garden… it was heavenly and when I got back to Hawaii, I just had to recreate it. Here’s the recipe!
Ingredients:
1 pâte brissée (Click HERE to learn from my maman, how to make homemade pie crust)
40 cherry tomatoes (for a 9” pan - which is what I used here)
1/2 onion
Grated tasty cheese (I used what I had in the freezer today which was mozzarella and parmesan, but I love using gruyère, raclette, and/or comté)
Dijon mustard (make sure it’s the French kind, NOT Grey Poupon)
Balsamic Vinegar
Sugar
Oregano (or Herbes de Provence, Italian seasoning works too)
Olive Oil
S & P to taste
Instructions:
Put pie crust in lightly oiled pan and poke the dough all over with a fork.
Put pie crust in the refrigerator.
Preheat oven to 390 degrees.
Cut cherry tomatoes in half. I then put down some paper towels or use a plate, sprinkle salt all over it, and place the cherry tomatoes face down on the salt so help draw out some of the moisture.
Cut the onions finely. I like to use a mandolin.
Olive oil in a pan. Add onion, salt, pepper, oregano until soft.
Add a splash of balsamic vinegar and a little sugar. Cook until the moisture is absorbed.
Take the crust from the refrigerator and spread dijon mustard all over the bottom.
Sprinkle cheese on the mustard.
Sprinkle onion mixture on top of that. Reserve 1/4.
Place each tomato in on the onions, one right next to the other. I like to work from the outside in.
Add leftover onion, sprinkle a little more cheese. Lightly sprinkle olive oil.
Cook for 25-30 minutes until the crust and cheese are golden.
Serve with a green salad and French vinaigrette.
Enjoy!!
