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. 

Fresh Tomato Tart with Mustard Crème Fraîche | This Healthy Table

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!

Fresh Tomato Tart with Mustard Crème Fraîche | This Healthy Table
Fresh Tomato Tart with Mustard Crème Fraîche | This Healthy Table

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!

print recipe
Fresh Tomato Tart with Mustard Crème Fraîche
A puff pastry tart with delicious flavors.
  • 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
1. Preheat oven to 425 degrees F. 2. On a piece of parchment, roll out puff pastry to a 10x12 inch rectangle. 3. Place parchment and pastry on a baking sheet. Prick all over with a fork. 4. In a small bowl, combine the crème fraîche, mustard, salt, and pepper. 5. Spread the crème fraîche mixture across the pastry, leaving a 1/2 inch border all the way around. 6. Top with the tomatoes. 7. Bake for 30 to 35 minutes, until the pastry is golden brown. 8. Let cool slightly before cutting and serving. Top with chives and a sprinkle of salt, if desired.
Prep time: Cook time: Total time: Yield: 1 tart

Nutrition Information for 1 whole tart

1570 calories | 112 grams fat | 8 grams sugar | 21 grams protein |

Adapted from Real Simple's beautiful tomato tart recipe

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