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Tomato & Mustard Tarte

Published: 9th September 2020

Serves 4 people


1 pre rolled shortcrust pastry sheet

6 medium Nigina Tomatoes or around 500g

2 Tbsp Dijon Mustard

2 tbsp Gruyere cheese

1 packet pea shoots

Olive oil for drizzle

Salt & cracked pepper


  • Place the pre rolled pastry in a 10 inch diameter tarte mould.
  • Blind bake the pastry at 180 degrees until the pastry is golden brown.
  • Remove the tarte from the oven and spread the mustard on the base.
  • Slice the tomatoes, and neatly place them on top of the cooked pastry, drizzled the olive oil ,add cracked pepper & herbes de Provence
  • Place the tarte in the oven and cook until the tomatoes are soft and cooked.
  • Grate the Gruyere cheese on top of the tomatoes and place back in the oven for another 8 to 10 minutes until the cheese has melted.
  • Cut into quarters and serve.

To serve:

Place the tart on a plate, a board or a slate and dress with pea shoots, fresh herbs & drizzle of olive oil



The perfect simple vegetarian starter for a dinner party, can be prepared in advance.

A great traditional French tarte to enjoy on a summers evening with a glass of chilled wine and fabulous friends!

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