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Overhead square crop of a golden tomato tart with mustard shallots, alternating red and yellow tomato slices arranged in circles, topped with melted cheese and scattered thyme. The tart is still in its fluted tin, and is sat on a chopping board just out of the oven.
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Tomato Tart with Mustard Shallots

This tomato tart with mustard shallots is a stunning summer lunch. Crisp mustard pastry, sweet shallots and seasonal tomatoes.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Chilling time30 minutes
Total Time1 hour 55 minutes
Course: Lunch
Cuisine: American, British, French, Mediterranean
Keyword: mustard, shallots, Tart, Tomato
Servings: 4
Calories: 551kcal

Equipment

  • 23cm round loose-bottomed tin
  • baking beans or similar

Ingredients

  • 240 g plain flour
  • 1 tsp salt
  • 1/2 tsp mustard powder
  • 120 g butter cold and cubed
  • 1 tbsp extra virgin olive oil
  • 2 shallots finely sliced
  • 2 garlic cloves grated
  • 400 g tomatoes sliced relatively thinly - a mix of colours is nice
  • 1 tsp dried thyme
  • 2 tbsp Dijon mustard
  • 15 g parmesan finely grated
  • 35 g cheddar cheese grated
  • 1 tbsp fresh thyme leaves
US Customary - Metric

Instructions

  • To make the pastry, add the flour, salt and mustard powder to a large bowl and stir. Add the cold butter and rub with your fingertips until you have a breadcrumb consistency. Mix in 4 tablespoons of cold water and start to bring the dough together. Add a tablespoon more of cold water at a time until you can shape the dough into a ball. Cover and pop in the fridge for 30 minutes.
  • Preheat the oven to 180 °C
  • Remove the pastry from the fridge and roll it out to fit the tin. Once your pastry is in the tin, slightly overlapping the sides, line it with baking paper and add the baking beans or equivalent.
  • Blind bake the pastry case in the middle of the oven for 20 minutes. Remove and carefully lift up the paper along with the beans, and return to the oven for 10 minutes.
  • Now heat the tablespoon of oil in a fry pan and gently fry the sliced shallots for 6 minutes. Add in the grated garlic and cook for a further 2 minutes. Stir in the teaspoon of dried thyme.
  • Remove the tart from the oven after 30 minutes. Spread the base with the Dijon mustard, then layer in the shallots and finally arrange the sliced tomatoes on top.
  • Bake in the oven for 30 minutes. Remove the tart, sprinkle on the cheddar cheese, the grated parmesan, and finally top with the fresh thyme leaves. Return to the oven for a final 10 minutes.
  • Remove from the oven and allow the tart to rest for 5 minutes before slicing and serving along with a green side salad.

Notes

  • You can, of course, buy ready-made shortcrust pastry and bypass making your own. 

Nutrition

Calories: 551kcal | Carbohydrates: 51g | Protein: 13g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 982mg | Potassium: 388mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1800IU | Vitamin C: 18mg | Calcium: 157mg | Iron: 2mg