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Tomato and Mustard Tart

Tomato and Mustard Tart, a delicious tart made with tomatoes and Dijon mustard on crisp puff pastry that’s quick and simple to make.

Tomato and Mustard Tart
Tomato and Mustard Tart before baking.

Serving Tomato and Mustard Tart

This tomato and Mustard Tart is great served at lunch or as a main meal with a side of salad or vegetables. Leftovers can also be eaten cold the next day and is just as delicious.

Vegan Tomato and Mustard Tart
A smaller portion of Tomato and Mustard Tart is served at lunch.

Tomato and Mustard Tart

A delicious tart made with tomatoes and Dijon mustard on crisp puff pastry that’s quick and simple to make.
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Prep Time 5 mins
Cook Time 35 mins
Course Lighter Bite
Cuisine French
Servings 4

Ingredients
  

  • 1 roll of shop-bought puff pastry
  • 3 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 large white onion thinly sliced
  • ¼ cup breadcrumbs
  • 5 fresh large tomatoes thinly sliced
  • 2 teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • 2 teaspoon herbs de provence
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • Start by making sautéed onions. Heat 1 tablespoon of olive oil in a pan over medium heat. Once hot add the onions with a pinch of salt. Sauté the onions until they are very soft and starting to turn golden, around 15 minutes. Remove the onions from the heat and set them aside to cool.
  • Preheat an oven to 200°C or 180°C fan
  • Roll out the puff pastry on a baking tray. Score a line around the edge of the pastry around 2 cm from the edge with a knife. Don’t cut all the way through just score the surface. This will help the edges puff up when cooking.
  • Spread the Dijon mustard over the pastry in a thin layer inside the scores lines.
  • Spread the onions evenly over the mustard.
  • Sprinkle the breadcrumbs over the onions and mustard in an even layer.
  • Now place the tomatoes in an even layer. Keeping anything from touching outside the scored lines.
  • Sprinkle over the salt, pepper and dried herbs. Finish up by drizzling over the extra virgin olive oil.
  • Bake in the oven until the pastry has puffed up and is dark golden brown. For approximately 20 minutes.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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