Total Time
Prep 10 mins
Cook 40 mins

Tomatoes are my favorite food. When I discovered this recipe, I had to apologize to my grandmother. My whole life, I have baked only my grandmother's pie crust. But, adding an egg yolk really changes the consistancy. This recipe is a savory Provencal tart that I found in the New York Times (9.3.03). Prep and Cook time do not include 30 Chill time.

Ingredients Nutrition


  1. Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
  2. If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
  3. Heat oven to 450 degrees.
  4. Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
  5. Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
  6. Bake about 10 minutes, or until it is just beginning to color.
  7. Remove and set on a rack.
  8. Turn oven to 400 degrees.
  9. Spread crust with mustard.
  10. Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
  11. Cut into slices about 1/4-inch thick and place in a single layer on crust.
  12. Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
  13. Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
  14. Serve hot or warm; this does not keep very well.


Most Helpful

What a treat! We served this with grilled salmon & romaine salad. Thank you for a tasty, fresh tart.

Kendra Jean's Kitchen July 21, 2008

This was really easy to make. I used less dijon and added a sprinkle of parmesan to to the top. I was in a hurry so I rolled the crust out on a pizza stone. It looked pretty rustic, but it tasted great!

luvsbrunch October 12, 2006

Extraordinary! I made a smaller tart (5" vs. 9)as a side dish to a grilled chicken breast. I slightly modified the recipe by using a little "I Can't Believe It's Butter" instead of real butter and layered some mozarella cheese and browned onions in bottom of crust. For a bonus I topped tomatoes with a little more mozarella cheese and black olives. This was a delicious dish and I used up some of those fresh garden tomatoes. (Don't forget to squeeze the extra juice out before slicing as the recipe states.)

Chef Moose September 21, 2004

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