Summer Tomato Tart – Better Than a Nude Beach

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One of these days Michele and I will travel to the south of France, where we’ll make it a point to eat this amazing tomato tart at least once a day. It’s going to be hot, since we’ll have to go in the middle of summer, so we can enjoy the best possible tomatoes, but that’s fine, as long as they don’t run out of chilled rosé.

While beautiful in its own way, this tart doesn’t necessarily look like it’s going to be one of the most delicious things ever, but then you bite into the crispy, buttery crust, which is the perfect delivery system for the tangy Dijon, and sweet, caramelized tomatoes, and you’re like, yeah, that guy was right.

By the way, if you want to learn some really good French swear words, call this a “French pizza” in front of a French chef. They don’t quite agree with the analogy. However, there is one common denominator. Both can be ruined with too much topping. Just like we don’t want to overload a thin-crust pizza with a ton of sauce and cheese, we need to be restrained with this as well.

One layer of tomato is plenty, since more than that will make for a too wet tart, which means your pastry will not stay crispy. Besides that, there’s not much that can go wrong, unless you use subpar tomatoes. But, since we’re right in the middle of peak season that shouldn’t be a problem, so I really do hope you give this tomato tart a try soon. Enjoy!

enough puff pastry to make your shell
enough extra-strong Dijon mustard to sauce the inside
enough sliced tomatoes to fill the tart with a single layer
salt and freshly ground black pepper, to taste
several big pinches of Herbes de Provence (or an Italian herb blend if you can’t find)
extra-virgin olive oil, as needed
freshly grated Parmigiano-Reggiano, as needed
fresh chopped herbs to garnish

- Pre-bake tart shell for about 10 minutes at 400 F.
- Let cool about 10-15 minutes, then fill and bake at 400 F. for about 25-30 minutes, or until pastry is well-browned and crisp.

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