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.
What makes this tomato tart great
This gorgeous tomato tart is so juicy and fresh. The crème fraîche and wholegrain mustard base are a perfect complement to the tomatoes.
The puff pastry crust is both flaky and crunchy - providing a perfect shell for the whole dish.
Tomato Tart Ingredients
For this tomato tart, you’ll need a few ingredients, including a sheet of puff pastry, crème fraîche, wholegrain mustard, chives, salt and pepper, tomatoes (I used 1 green tomato, 2 red heirloom tomatoes, 2 Kumato tomatoes, and a mix of colorful cherry tomatoes).
How to make this Fresh Tomato Tart
This tomato tart 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 piece of parchment, roll out puff pastry to a 10x12 inch rectangle. Place parchment 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.
- Add the tomatoes. Top with the tomatoes 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 and serving. Top with extra chives and a sprinkle of salt, if desired.
More Recipes Featuring Tomatoes
If you love tomatoes, I’ve got a bunch of 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
Tips for this Recipe
- 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. The worst thing is undercooked puff pastry, so make sure to let your puff pastry get nice and toasty before you remove it!
- 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.
- Dufour Puff Pastry is the only puff pastry I use - I cannot recommend it enough!
- 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