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Recipe for :

Tarte à la Tomate et Moutarde

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>


Dijon-style mustard
100 grams grated Gruyère cheese
3 small plum tomatoes, 6-mm thick slices
fine salt and freshly ground black pepper, to taste
olive oil
1 tablespoon minced fresh thyme
1 tablespoon minced fresh chives
for crust:
60 grams butter
2 teaspoons oil
3 tablespoons water
pinch fine salt
100 to 150 grams all-purpose flour

  • Preheat oven to 205 °C (400 °F).
  • To prepare the crust, place the butter, oil, water, and salt in a saucepan and bring to a boil. Add 100 grams of flour, remove the pan from the heat, and stir rapidly until the flour comes together and forms a ball. Continue to add flour, a spoonful at a time, until the dough no longer sticks to the sides of the saucepan.
  • Using an 18-cm round tart pan with a removable bottom, press the dough evenly into the bottom and sides of the pan. Prick the bottom in many places with a fork. Bake the crust until it starts to color, about 12 minutes.
  • Upon removal from the oven, carefully remove the tart, along with the pan bottom, from the pan sides. Place it, with the bottom, on a separate baking sheet.
  • Brush the crust with a thin coating of mustard. Scatter the cheese evenly over the base. Arrange the tomato slices tightly in a single layer on top of the cheese. Sprinkle the tomatoes with salt and pepper. Scatter the herbs over the top of the tart. Bake the tart until the tomatoes are soft and the cheese starts to bubble, about 18 minutes.
  • Allow the tart to cool slightly before serving. (If allowed to cool totally, the cheese will harden.)


This recipe can easily be scaled. For a 25-cm tart pan, multiply the quantities listed above by two or for a 30-cm pan, multiply by three.

Serves 2 - 4

Crust recipe provided by Paule Caillat, Paris, France. Filling from Andrée Maureau, Recettes en Provence, 1991, page 32.

To visit the à la carte web site - click here