This French Mustard and Tomato Tart blends together the best flavors of summer! With its flaky puff pastry, ripe summer tomatoes, herby Dijon mustard, and creamy brie cheese, it's the ultimate summer appetizer!
What makes it even better is how easy it is to make. Roll out the puff pastry, spread a layer of Dijon mustard, add brie, and top it off with sliced tomatoes!
Thank you to Roland Foods for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support The G&M Kitchen
Why You'll Love This Recipe:
- French Flavor: This tart brings summery French country cuisine right to your home!
- Makes the most of in-season tomatoes: this recipe truly celebrates the tomato!
- Perfect for mustard lovers: this recipe also uses Roland® Dijon Mustard with Provencal Herbs, which is produced from ground black mustard seeds and contains added herbs typical of Provence for a distinctive flavor - making it perfect for this French tart!
Key Ingredients:
- Frozen Puff Pastry: frozen all-butter puff pastry sheets make this an easy but delicious meal. Feel free to make your own if you feel inclined, but using store-bought makes this so much easier.
- Dijon Mustard: Dijon is a French mustard that is sharp and tangy, and the Roland® Dijon Mustard with Provencal Herbs is perfect for this dish. The Herbs de Provence add a wonderful layer of flavor to the tart.
- Brie Cheese: Creamy brie balances out the tangy mustard and adds a delicious cheesy punch.
- Heirloom Tomatoes: this tart is all about the tomato, so use the freshest, in-season, and ripe tomatoes possible.
See recipe card for quantities.
How to Make This Recipe:
Slice the tomatoes and lay them on a paper towel-lined baking sheet. Sprinkle with salt and top with another paper towel.
Place the thawed puff pastry on a parchment-lined baking sheet. Create a ½-inch border.
Spread Dijon mustard over the pastry, staying within the border.
Layer on sliced brie, grated parmesan cheese, and herbs de Provence.
Arrange the sliced tomatoes on top. Brush an egg wash along the border, sprinkle parmesan cheese.
Bake for 35-40 minutes.
Tips:
- Choose flavorful and ripe tomatoes for the best taste.
- Store-bought or homemade puff pastry both work.
- Serve the tart warm or at room temperature.
Substitutions:
- Tomato Choices: Apart from heirloom tomatoes, consider beefsteak, cherry tomatoes, or even sun-dried varieties for a twist.
- Herb Variations: If you're out of herbs de Provence, try thyme, rosemary, basil, or oregano for a different twist.
- Cheese Options: Alongside Parmesan, experiment with feta, goat cheese, or Gruyère for a flavor shift.
Storage:
This tart can be refrigerated in an air-tight container or plastic wrap for up to 3 days. You can also freeze the tartlets for up to 1 month. In order to reheat, let the tartlets thaw, then heat them in the oven for 5-7 minutes at 350°F.
About Roland Foods:
Roland Foods is a purveyor of fine global ingredients and has been doing so for 85+ years. They import products from around the world from the places that make them best and offer everything from balsamic glazes and sardines to gochujang and peppers (and mustard!). Find Roland Foods’ Provencal Herb Dijon Mustard in a store near you or on Instacart!” Or if you prefer, try their Dijon Mustard or Grained Dijon Mustard, both are delicious!
Looking for other recipes like this? Try these:
French Mustard and Tomato Tart
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 slices 1x
- Category: Appetizer
- Method: baking
- Cuisine: French
Description
This French Mustard and Tomato Tart blends together the best flavors of summer! With its flaky puff pastry, ripe summer tomatoes, herby Dijon mustard, and creamy brie cheese, it's the ultimate summer appetizer!
Ingredients
- 1 sheet frozen puff pastry
- 2-3 tablespoons Roland® Dijon Mustard with Provencal Herbs
- 4 ounces brie cheese
- ¼ cup parmesan cheese
- 3 teaspoons Herbs de Provence
- 3-4 large heirloom tomatoes
- 1 tsp salt
- 1 tablespoon olive oil
- 1 egg for egg wash
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Slice the tomatoes and place on a paper towel-lined baking sheet. Sprinkle with salt and top with another paper towel.
- Place the defrosted puff pastry on the baking sheet. Cut a ½-inch border. Puncture the pastry a few times with a fork.
- Spread the mustard over the puff pastry, staying within the border.
- Top with sliced brie, grated parmesan cheese, and herbs de Provence.
- Arrange the sliced tomatoes on top, sprinkle with salt, and drizzle with olive oil.
- Brush an egg wash along the border, sprinkle with parmesan cheese.
- Bake for 35-40 minutes, rotating the baking sheet halfway through baking.
Elizabeth says
This was amazing! So good for summer!