Tomato Tart

Tomato Tart

I love tomato pie. It is one of my all time favorites. One day for brunch I had a tomato tart with mustard. It was yummy. I decided to create my own tomato tart. It took a couple of tries and several mistakes but the result was great.  But you have to love mustard. I love mustard- I have all types of mustard.
I have made this tart with homemade pastry, phyllo, and store-bought pastry. I like all three -- in  time pinch I use store-bought dough. The important thing is to use a tart pan- not a pie pan. I tried using a pie pan (I could find my tart pan and was in a time crunch). It wasn't as good. So I recommend using a tart pan. For the herbs, I like basil, chives, oregano, and thyme.

9 or 10 Inch (20 or 25 cm) Pie Crust
1-2 Tbsp of Coarse Mustard
2-3 Tomatoes, Sliced
1-2 Tbsp of Chopped Herbs
2 Tbsp of Olive Oil
6-8 oz (170g - 225g) of Goat Cheese, Sliced
Salt and Pepper

Preheat oven to 425F/218C/Gas Mark 7. Place pastry dough in a 9 or 10 inch (20 to 25 cm) tart pan. Spread mustard on the pastry dough and allow to dry (about 5 minutes).

Mustard yummy mustard

Meanwhile sliced tomatoes, herbs, and goat cheese. Place tomatoes on mustard and sprinkle with chopped herbs.

Adding sliced tomatoes

Drizzle with oil. Top with goat cheese. Add salt and pepper to taste.

Ready for the oven!

Bake for 20-30 minutes (watch closely because you don't want to over bake).

Finished tomato tart

The bottom line: will I make this again? Yes- incredible. I don't know which one I like better the tomato pie or the tomato tart.