Tomato Tart with Mustard, Hazelnuts and Manchego

Photo and Styling by Béatrice Peltre

My connection to tomato tarts is quite special. Their visually appealing nature evokes my mother’s flavorful tarte à la tomate, spiced up with moutarde forte de Dijon (French Dijon mustard). I felt inspired by her recipe to craft one of my own for the spring season. I use Spanish Manchego for this recipe, but feel free to substitute it with any other hard cheese. And while I enjoy savory, tarragon is another excellent option. In season, use ripe local tomatoes or ones you’ve grown yourself; out of season, the hothouse tomatoes from Backyard Farms in Maine make a wonderful substitute.

Makes an 11-inch tart

olive oil
1 batch savory tart crust dough
1 tablespoon French Dijon mustard
1 tablespoon crème fraîche
2 tablespoons ground hazelnuts
3½ ounces (100 g) Manchego cheese, in thin slices
4–8 tomatoes, sliced, amount varies depending on size
1 teaspoon finely chopped fresh savory or tarragon
1 spring onion, sliced lengthwise into thin strips
extra virgin olive oil
sea salt and freshly ground black pepper
fleur de sel
honey, for drizzling

Preheat oven to 400°F and brush an 11-inch tart dish with olive oil. Roll the crust into a 13-inch circle. Roll it onto your rolling pin and carefully transfer to the tart dish and press into the bottom corners. Cut off the excess dough by rolling the rolling pin over the edge. Using a fork, dock the pastry. Brush the surface with the mustard, and then spread the crème fraîche over the top. Sprinkle with the ground hazelnuts and then arrange the Manchego evenly over the bottom of the crust. Finish by arranging the slices of tomatoes on top, sprinkle with savory or tarragon and the spring onion. Drizzle with olive oil and season with salt and pepper.

Bake the tart for 35–40 minutes. Serve warm with a drizzle of honey and fleur de sel, and a green salad on the side.

This recipe appeared in the Spring 2024 issue as part of a larger story on French Spring Tarts.