Tarte Fine Tomate-Moutarde Recipe

This flavorful Tarte fine Tomate-Moutarde recipe is a classic French savoury tart that combines crisp puff pastry, tangy Dijon mustard, ripe tomatoes, olive oil, and fresh thyme. Featured on Dinner in Paris, host Romain Avril brings together a handful of simple ingredients to create a beautifully balanced tart with buttery pastry, juicy tomatoes, and a pleasantly sharp mustard layer. Easy to prepare yet elegant enough for entertaining, this French tomato tart is an excellent choice for lunch, brunch, appetizers, or a light dinner.

The Inspiration

Tarte fine Tomate-Moutarde is a wonderful example of the understated elegance often found in French home cooking. Rather than relying on complicated sauces or heavy fillings, this savoury tart highlights a few carefully chosen ingredients and allows their natural flavors to work together.

In Dinner in Paris, Romain Avril demonstrates how a simple savoury tart can feel refined without becoming overly complicated. The preparation begins by lightly moistening one sheet of puff pastry and placing the second sheet directly on top. The two sheets are pressed together gently and rolled into a single larger piece of dough.

Its visual appeal is another important part of its charm. Using both red and yellow tomatoes creates a colorful surface, while fresh thyme adds a subtle green accent. The result is a tart that looks elegant with very little additional effort. Whether served as a starter, light main course, or side dish, this recipe captures the simplicity and balance that make classic French savoury tarts so appealing.

Ingredients

2 sheets of puff pastry, thawed
3 tbsp Dijon mustard
3 or 4 ripe tomatoes, thinly sliced (red and yellow)
2 tbsp olive oil
1 tbsp fresh thyme
Salt and black pepper, to taste

Method

Preheat oven to 200°C / 400°F. Roll out puff pastry sheet, brush the top with a little bit of water and place the 2nd sheet of puff pastry over the top.
Press down gently so they stick to each other. Using a rolling pin, roll out the dough so it is big enough to cover a 11 inch tart pan with removable bottom.
Grease the tart pan and place parchment paper over the bottom. Place puff pastry over and inside the tart pan and cut away the excess.
Make sure the pastry comes up the sides of the pan. Spread Dijon mustard evenly within border.
Layer tomato slices evenly (slight overlap is fine). Drizzle with olive oil.
Sprinkle thyme, salt, and pepper. Bake 20-25 minutes.
Once pastry is golden brown and tomatoes are starting to caramelize, remove the tart from the oven and let rest 10 minutes before slicing and serving. Enjoy!

Serving Suggestions

For a classic French-style lunch, serve a warm slice of the tart alongside a simple green salad dressed with a light vinaigrette. The crisp lettuce and acidity of the dressing provide a refreshing contrast to the buttery puff pastry and ripe tomatoes.

For brunch, pair the tart with fresh fruit, a lightly dressed salad, or simple roasted vegetables. Its savory flavor provides an excellent contrast to sweeter brunch items and makes the overall meal feel more balanced.

Tarte fine Tomate-Moutarde also works beautifully as part of a French-inspired menu. It can be served before seafood, roasted chicken, or a vegetable-focused main dish. Because the mustard and tomatoes already provide plenty of flavor, the tart does not require rich sauces or heavy accompaniments.

Final Thoughts

This Tarte fine Tomate-Moutarde recipe showcases the beauty of simple French cooking by combining crisp puff pastry with Dijon mustard, ripe tomatoes, olive oil, and fresh thyme. Featured on Dinner in Paris, host Romain Avril demonstrates how a short ingredient list can create a dish with impressive flavor and presentation.

Find more recipes from Dinner in Paris here!