Rosemary, mustard and tomato tart *

Rosemary, mustard and tomato tart *
Rosemary, mustard and tomato tart *

Summer is here, let the tomato season begin! It’s still a little early for garden tomatoes, but not for the ones from the farmer’s market 😉 This recipe is perfect for warm the afternoons and cool nights of May. It is super easy to make in a jiffy, if you have an impromptu get together for example 🙂

Ingredients: (serves 8 – starter, 4 – main)

  • 5 ripe tomatoes
  • 1 puff pastry sheet or my vegan tart crust (recipe here)
  • 1 tbsp of mustard (any kind you like, I love my mustard with herbs)
  • 2 tbsp of rosemary
  • salt and pepper

Preparation: 10 minutes

Baking: 40 minutes – 180°C (350°F)


  1. Heat up your oven to 180°C (350°F)
  2. Rinse and cut the tomatoes as thinly as possible.
  3. With a fork stab the bottom of the pastry dough regularly.
  4. Cover with the mustard.
  5. Place the tomato slices.
  6. Add the rosemary and the salt and pepper.
  7. Fold the crust on the tomatoes (about 2 fingers wide)
  8. Bake on a tray layered with a sheet of baking paper for 40 minutes.
  9. Serve warm with a bit of salad.

One Comment Add yours

  1. That is one amazing looking savory tart! I am just letting you know that I have nominated you for the One Lovely Blog Award. Feel free to check out the post:


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