This fresh tomato tart with mustard crème fraîche is a perfect appetizer or light lunch. This wonderful savory tart will be your new favorite summer recipe.
The wholegrain mustard, chives, and crème fraîche pair beautifully with the juicy tomatoes and flaky pastry.
This gorgeous tomato tart is so juicy and fresh. The crème fraîche and wholegrain mustard base are a perfect complement to the tomatoes.
The flaky puff pastry crust is golden and delicious - providing a perfect tart shell for the whole dish.
This tart can be served warm or at room temperature.
For this tomato tart, you’ll need the following ingredients.
- Puff pastry
- Crème Fraîche
- Wholegrain Mustard (or Dijon Mustard)
- Salt and Pepper
- Fresh Tomatoes (I used 1 green tomato, 2 red heirloom tomatoes, 2 Kumato tomatoes, and a mix of colorful cherry tomatoes)
Optional - top the tart with fresh herbs after baking (fresh basil is especially good!) You can also drizzle the baked tart with some olive oil after it comes out of the oven.
This tomato tart recipe is relatively simple to make, but there are a few specific steps to follow.
Thaw the puff pastry. Make sure to thaw your puff pastry in advance (if it’s frozen - put it in the fridge for 24 hours before you use it)
Preheat. Preheat oven to 425 degrees F.
Prep the puff pastry. On a lightly floured surface, use a rolling pin to roll out the puff pastry to a 10x12-inch rectangle. Place a piece of parchment paper and pastry on a baking sheet. With a knife, run a ½-inch border around the edge then prick it all over with a fork. (see the photo above for reference)
Prep the base. In a small bowl, combine the crème fraîche, mustard, salt, and pepper. Spread the crème fraîche mixture across the pastry, leaving a ½-inch border all the way around. Sprinkle with chopped chives. (you can blend this in a food processor if you want a super creamy mixture!)
Add the tomatoes. Top with the tomato slices and then sprinkle a little salt across the tomatoes.
Bake. Bake for 30 to 35 minutes, until the pastry is golden brown.
Serve. Let cool slightly before cutting it with a sharp knife and serving. Top with extra chives or a sprinkle of kosher salt if desired.
More Recipes Featuring Tomatoes
If you love tomatoes, I’ve got a bunch of fresh tomato recipes you’ll love! They are such a versatile fruit - they’re wonderful in tarts, salads, and pasta dishes. Here are a couple of my favorite tomato recipes.
- Israeli Couscous Salad with Zucchini, Mozzarella, & Tomatoes
- Grilled Peach & Tomato Salad
- Tomato, Mozzarella, & Corn Galette
- Easy Tomato Salad with Tarragon Pesto
- Mediterranean Summer Salad
What to Serve with a Tomato Tart
Here are some delicious you can serve alongside your tart if you'd like a full meal.
- The Easiest Green Salad - a delicious and simple salad that's so easy to pull together
- Grilled Corn in the Husk - that fastest way to grill summer sweet corn!
- Grilled Halloumi Salad - a lovely salad with halloumi, tomatoes, and cucumbers.
You can save this recipe in the refrigerator for up to 4 days when stored in an airtight container or covered with plastic wrap.
I highly recommend reheating in an oven or toaster oven and not the microwave.
Tips for Making this Recipe
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Cooking Tips - The tomatoes are going to release a lot of water, here's how to keep your puff pastry crispy.
- Prick the uncooked puff pastry several times with a fork (this allows more steam to vent, creating very crispy layers)
- Cook this till the crust is golden brown
- Allow the tomato slices to rest on a few paper towels for a few minutes before placing them on the tart. This will soak up excess water.
The worst thing is undercooked puff pastry, so make sure to let your puff pastry get nice and toasty before you remove it!
Ingredient Tips - You don't have to use a variety of colorful tomatoes - it's lots of fun if you do, but sometimes they can be hard to source. I like to get unusual tomatoes from the farmer's market and I love this mix of Wild Wonder tomatoes.
I always use a store-bought puff pastry. Dufour Puff Pastry is the only puff pastry I use - I cannot recommend it enough!
If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
- 1 (8 ounces) sheet puff pastry, thawed
- ¼ cup crème fraîche
- 1 ½ 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
- Preheat oven to 425 degrees F.
- On a piece of parchment, roll out puff pastry to a 10x12 inch rectangle.
- Place parchment and pastry on a baking sheet. Prick all over with a fork.
- In a small bowl, combine the crème fraîche, mustard, salt, and pepper.
- Spread the crème fraîche mixture across the pastry, leaving a ½ inch border all the way around.
- Top with the tomatoes.
- Bake for 30 to 35 minutes, until the pastry is golden brown.
- Let cool slightly before cutting and serving. Top with chives and a sprinkle of salt, if desired.
Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 640mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 2g