Fresh Tomato Tart with Mustard Crème Fraîche
This fresh tomato tart with mustard crème fraîche is a perfect appetizer or light lunch. The wholegrain mustard, chives, and crème fraîche pair beautifully with the tomatoes. I used some heirloom tomatoes I grew in my backyard (first tomato crop, ever!), but you can use any kind of tomato you like.
Because the tomatoes are going to release a lot of water, the key to the pastry being cooked through is twofold: you must prick the uncooked puff pastry several times with a fork (this allows more steam to vent, creating very crispy layers) and you need to cook this till the crust is golden brown.
I have a tendency to undercook puff pastry because I'm nervous I'm going to burn it. Undercooked pastry is so sad! Let it cook till you start to get uncomfortable and wonder if you're burning it, then cook it for another minute or two :) It'll probably be just right!
My husband said this was his favorite tart I'd made yet (and I've made a lot of tarts). I hope you enjoy this as much as we did!
- 1 (8 ounce) sheet puff pastry, thawed
- 1/4 cup crème fraîche
- 1 1/2 tablespoon wholegrain mustard
- 2 teaspoons chopped chives
- 1 teaspoon sea salt
- pinch freshly ground pepper
- 3 to 4 small tomatoes, sliced
- 10 cherry tomatoes, halved
- optional - chopped chives to garnish
Nutrition Information for 1 whole tart
Adapted from Real Simple's beautiful tomato tart recipe.