Tomato Tart: Sunshine wrapped in golden crust

Simple, generous, and irresistibly comforting, tomato tart is like a bite of summer on your plate. A crispy crust, oven-roasted tomatoes, a hint of anchovies and thyme… No need for extravagance—here, simplicity steals the show.

Ingredients (Serves 6, unless your guests are extra hungry)

• 1 shortcrust pastry (homemade or store-bought, depending on mood and time)
• 6 to 8 ripe tomatoes (or a handful of cherry tomatoes for extra sweetness)
• 1 tbsp Dijon mustard
• 6 anchovy fillets in oil (optional)
• 1 tbsp olive oil
• 1 sprig of fresh thyme
• Salt, pepper, and a pinch of sugar if the tomatoes lack sunshine

Preparation

1. Prepare the crust

Preheat the oven to 180°C (350°F). Roll out the dough in a tart pan and prick it with a fork. To prevent it from puffing up, blind bake for 10 minutes.

2. Assemble the tart

Spread a thin layer of Dijon mustard on the pre-baked crust. Slice the tomatoes into thin rounds (or quarters if using cherry tomatoes) and arrange them neatly on the pastry.

3. Add flavor and bake

Drizzle with olive oil, place the anchovy fillets in a star pattern, and sprinkle with thyme. Season with salt and pepper, then bake for 35 to 40 minutes, until the tomatoes are slightly confit and the crust turns golden.

4. Enjoy immediately

Let cool slightly before serving, ideally with a crispy green salad on the side.

Tips & Pairings

🍃 Swap the mustard for a homemade pesto for a fresh twist.
🧀 Top with Parmesan shavings just before serving for extra indulgence.
🍷 Pair with a chilled rosé or a crisp, mineral white wine like Sancerre.

A sunny, fuss-free recipe that wins over everyone. Perfect for a laid-back summer lunch or an apéro that tastes like the South. 🌞