Tarte aux Moutarde (French Tomato and Mustard Pie) Recipe

Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with great results. After reading the reviews, I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard, I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!!

Interesting flavor. I was surprised that I liked it on the pastry dough. What I did, mixed two mustards together, stone ground and spicy brown because I knew I'd like the flavor better. I pre- cooked the pastry a bit maybe 4-5 minutes, my goal was to make it not real juicy as per the complaint written by others. I've got a good knife and sliced the tomatoes nice and thin. Also used a good pre sliced Swiss cheese that was thin. I didn't particularly follow the amounts listed, just went and did it after I read what was in it and how to put it together. Sprinkled the top with the herbs of France. Then baked it for only about 10 minutes. Worked great, not too juicy. I forgot to add the oil, (oops) came out good anyway I enjoyed the entire thing (not all at once)! Oh I didn't use a pie pan either just a cookie sheet with sides (in case it flowed over but it didn't). Came out looking like a pizza. I will do this again when my sister is over for lunch.

I've come to enjoy my tomato pie in tart form! Homemade shell, grainy mustard (just enough to give a good coating to the bottom of the crust), sliced baby Swiss from the farmer's market topped with diced, drained, also from the farmer's market, tomatoes. I didn't have herbes de Provance, so used a combo of dried mint, basil and thyme with a drizzle of olive oil. Super simple and delicious!

I always parbake the crust, and use half dijon/half whole grain mustard. This is my go-to recipe for summer and fall potlucks, everyone loves it!

Way too much mustard I'll try again and cut the mustard way down to maybe just spreading a very small amount on the crust I will also thoroughly drain the tomatoes. Plus I'll probably bake the crust first to keep it from getting mushy and just sprinkle the Herbs de Provence over it since I thought 2 tbsp was too much - the mustard was so overpowering I couldn't finish it and threw it out - I love tomato pie and I'll give this one another chance.

This is my third time with this recipe. I pre cooked the pie crust to a light brown, had two layers of garden tomatoes and Swiss cheese. I dried each tomato slice to remove excess water. I cut the mustard by a third. I added fresh basil on each layer and the top and cooked it twice as long as the recipe states. My guests were gaga over it. It’s even better as a lightly warmed leftover. Easy and scrumptious.

Made this for Recipe Group: 20, August 2011. Delicious way to enjoy tomatoes. I didn't measure the mustard, just made sure all of the crust was covered. I didn't have, nor have I heard of herbes de Provence, but when I looked it up, it consisted of: savory, fennel, basil, thyme, lavender and rosemary. I used fresh - thyme, basil, chives & rosemary chopped fine. When I put in one layer of tomatoes too much crust was left, so I made with 2 layers of cheese and 2 layers of tomatoes and 2 layers of fresh herbs. The taste was wonderful but the tomatoes made it a little watery. After dishing out the first piece I drained off the extra juice and it was fine. The slices served up nicely and I will be making again since I have oodles and oodles of tomatoes. Thanks Snackybits for sharing your recipe.

I took some tips from previous reviewers...pre-baked the pie crust for 10 minutes at 350, used a very large heirloom tomato (because they are meatier) and also pre-baked the tomato, in a glass dish, along with the pie crust, and I lessened the amount of mustard (to our taste). I then baked the final product for 20 minutes at 375...as per the recipe. We then left it to cool on our kitchen counter, while we went for a dog walk and market run. Came home to a delicious and beautifully rustic meal. Amazing, will definitely make this a regular go to, hot or cold.Thank you so much for sharing and to all of the helpful review suggestions!

Made this over the weekend. We put the cheese on top, and added balsamic vinegar with the olive oil, and it was amazing. Such a solid, savory recipe. Will make again and again!

I really enjoyed this tart! It was super easy to make, and it's absolutely delicious! I made it in a springform pan vs a pie pan, and so it wasn't as tall as a pie might've been, but I was still happy with the result. And even with draining the tomatoes before adding them, the bottom crust did sog out. That doesn't really bother me much, however. I was worried that there might be too much mustard called for, but I found that it was balanced really nicely with the creamy cheese. I used Black Krim's from my garden, so they aren't as tart or acidic as some tomatoes. I could see reducing the mustard a bit if your tomatoes have a sharper flavor. Overall, hubby and I both enjoyed this tart! Thank you for sharing your recipe!

Close to paradise! Made 2 in one day. Used cheeses on hand: 1st time, sharp Vermont cheddar; 2nd time, soft mozzarella and 4-cheese Italian blend. Both delicious, but gruyere would be even better. Drained tomatoes on paper towels, and made a couple layers of tomatoes and cheeses the second time, with fresh garden herbs (basil, rosemary, chives, and thyme) throughout, with a few sprinkled on top. Would like to try this recipe with brie. It made a beautiful presentation, and was well-liked by all. The first piece comes out messy, but following slices come out surprisingly neatly, and it's not too liquid-y.

Couldn’t believe how good it turned out.

This was just ok. I love herbs de provence but I think the amount specified was a bit much. The flavor overwhelmed somewhat and the herbs had a crispy, burned taste from topping the pie. I think it may have tasted better if I had had the right kind of mustard, but as it was I only had dijon so it is what I used. Might try again to see if I can improve.

I probably did something wrong, but I tried to follow the recipe which was easy. Maybe it was using a regular frozen round pie crust instead of the rectangular one shown as my tomatoes just went soggy even though I baked it longer than the recipe says. Also I used pre sliced Swiss cheese which stayed rubbery and never melted. Finally another time I would try to use fresh herbs as the dried ones didn’t look attractive on the top

My go to for Tomato tart!

Yummers + easy

Was good--but be aware, even though I used fresh-picked very flavorful tomatoes from my garden, the prevailing flavor was definitely the mustard (old fashioned style, with seeds). I'll use half as much mustard next time. This pie would be best served with something sweet to counter the mustard, like some hearty bread with fig jam and glazed salmon.

This was the healthiest tomato pie recipe I've ever made. Previous pies were too rich, too cheese-heavy. I was nearing the bottom of my whole-grain mustard jar, which I scraped clean, giving me just enough to spread a thin layer onto the crust. I sliced my very ripe variety of heirloom tomatoes and left them to drain on a drain rack with paper towels on the top for about 20 minutes. Between the herbs, mustard and cheese, no salt or pepper was required for this to be a flavorful mid-summer addition to the dinner plate. Made my own crust, did not pre-bake, and it was not soggy, perhaps because the mustard and cheese slices created a barrier. Really yummy!

I make this pie regularly for my 84 year old Godmother to have for lunch with a nice side salad. It is delicious, easy to make and quite affordable. I do not use an entire half cup of mustard. I usually use about half of that. Sometimes, I put a layer of thin sliced ham on top of the the mustard, then the cheese, then the tomatoes, olive oil, herbs. It is VERY IMPORTANT to lay your tomato slices on a paper towel and press them with another paper towel to dry them. I do this, then turn them over and put onto a fresh set of paper towels (two) and gently press with a third paper towel on top. This step really helps to prevent a soggy pie. Thank you for the recipe. I make this 2-3 times a month.

Go easy on the mustard, as it is very pungent. With that said, this combination is delicious. My teen daughter thought it sounded weird, but she tried it and loved it. I think just the sound of a tomato tarte was unusual, and then the mustard threw her off. I did prebake the crust for about 10 minutes to make sure the tomatoes didn't make it soggy—it wasn't.