Provençal Tomato and Mustard Tart
Sharp Dijon, melting cheese and ripe tomatoes on crisp pastry. A summer tart that takes minutes to put together.
- Time50 min
- LevelEasy
- Costabout £0.95 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 227kcal
- 17.2gcarbs
- 4.8gof which sugars
- 12.8gfat
- 5.9gsaturates
- 9.5gprotein
- 3.6gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Unroll the pastry onto a baking tray lined with baking paper. Score a border 2 cm in from the edge with a knife, without cutting through, and prick the middle all over with a fork.
- 2
Bake for 10 minutes until it has started to puff and set.
10 min - 3
Press down the middle gently and spread with the mustard. Scatter over three quarters of the cheese, leaving the border bare.
- 4
Lay the tomato slices over the cheese in overlapping rows. Season, scatter over the garlic and thyme and drizzle with the oil.
- 5
Top with the rest of the cheese and bake for 25 minutes until the pastry is deep golden and the tomatoes have shrivelled at the edges.
25 min - 6
Scatter with basil and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
