Recipe By Chef John
Published Aug 8th
Prep 20m Cook 35m Additional 20m Ready In 75m
Servings 4 servings Calories 416.6

One of these days Michele and I will travel to the south of France, where we’ll eat this amazing tomato tart at least once a day. It’s going to be hot, since we’ll have to go in the middle of summer to enjoy best possible tomatoes, but that’s fine, as long as there’s chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Recipe Ingredients

  • 1 sheet frozen puff pastry, thawed and cut into quarters
  • 2 ½ tablespoons Dijon mustard
  • 1 large ripe tomato, sliced into 1/4-inch rounds
  • salt and freshly ground black pepper to taste
  • 3 pinches herbes de Provence
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pinch chopped fresh oregano
  • 1 pinch chopped fresh parsley
  • 1 pinch chopped fresh thyme

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
  3. 3 Freeze dough until firm, about 10 minutes.
  4. 4 Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
  5. 5 Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
  6. 6 Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
  7. 7 Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Nutrition Facts

  • Calories 416.6
  • Carbohydrate 31.1 g
  • Cholesterol 1.1 mg
  • Fat 30.2 g
  • Fiber 1.5 g
  • Protein 5.3 g
  • Saturated Fat 7 g
  • Sodium 444.8 mg
  • Sugar 1.7 g

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Chef's Notes

Chef's Notes:; All ingredient amounts are approximates and will vary according to the size of your tart shell; For best results, use the strongest French Dijon mustard you can find; If you can't find Herbes de Provence, use an Italian herb blend; Any fresh versions of the herbs in herbes de Provence will work as garnishes; Nutrition data for this recipe includes the full amount of puff pastry. The actual amount of puff pastry consumed will vary.


  1. We loved it! I did put a layer of goat cheese over the mustard and under the tomatoes. I used Trader Joe’s puff pastry which is made with real butter! I will definitely make this again. Another chef John winner!
  2. Huge success at the party
  3. Wow! Not sure what I was expecting but this exceeded my expectations! The dijon mustard and the tomatoes go well together. Next time I might add a bit more cheese or maybe sprinkle some on after it has cooled, but this was fabulous!
  4. Came out great!! I followed the recipe exactly (used Chef John's recommendation to sub in Italian seasoning if you don't have herbs de Provence). I didn't measure the dijon, just eyeballed it and spread on. I went with a nice thin layer. It's a strong flavor so for me, a little went a long way. - Read more ...
  5. (Don't hate on me for changing to my taste) but I did want a puff pastry pizza and Chef's recipe technique allowed me to do that. I baked it as directed but used the exquisite pizza sauce recipe from here and mozzarella. Needed to cut some of the second cooking time. Delicious!
  6. No sorry to say this recipe did not work out for me and my family. Too much mustard taste. Chef John usually has some pretty excellent recipes.
  7. This tart was amazing !!! Easy to make too !! The mustard and the tomatoes and the spices just go together perfectly. The buttery pastry brings it all together. Excellent !! Cannot wait to make again !!!
  8. I added Pesto to the mustard! And of course minced garlic! My husband and I made a dinner out of this but it would be delish for a football snack and a crowd!
  9. This tart tasted even better than I expected. I made the full recipe and 2 of us ate it all. I will be making this again in a few days.