This is a straightforward ice cream recipe. Four hours of freezing followed by 30 minutes of refrigeration is recommended for mousse.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 1 sheet frozen puff pastry, thawed and cut into quarters
- 2 ½ tablespoons Dijon mustard
- 1 large ripe tomato, sliced into 1/4-inch rounds
- salt and freshly ground black pepper to taste
- 3 pinches herbes de Provence
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil, divided
- 1 pinch chopped fresh oregano
- 1 pinch chopped fresh parsley
- 1 pinch chopped fresh thyme
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
- For best results, use the strongest French Dijon mustard you can find.
- If you can’t find herbes de Provence, use an Italian herb blend.
- Any fresh versions of the herbs in herbes de Provence will work as garnishes.
- Nutrition data for this recipe includes the full amount of puff pastry. The actual amount of puff pastry consumed will vary.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 445 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very good and used it as a base to implement some techniques to ensure an even crispier outcome. I had both grain and Dijon mustard and used them. I spreaded it on the pastry and baked it as instructed and then added 2 tbsp of shredded emmental cheese. I used sliced red, green, and yellow tomatoes for color, but salted them and let them sit for 30 minutes so they released some of the water and to get flavors enhanced. I strained them and proceeded as instructed. To get my edges golden, I brushed it with an egg wash. My puff pastry was round, it is what was available, so it yielded a gallette not a rectangular shaped tart. The result was fantastic .I could taste the mustard flavors and all melded pretty well! Definitely try to use the best mustard you can find. You can apply the same techniques to regular pie pastry to make it into a galette that is crispy not soggy. Will make this again!
Absolutely delicious! Would definitely make again, perfect for family gatherings
I made it exactly as directed and it’s perfect!
This dish was easy to make, attractive, and delicious. I used slices of heirloom tomatoes to bring out the full summer flavor.
Excellent and easy. Only change I made was adding some dry breadcrumbs between the layer of mustard and tomato to catch any juices and prevent a soggy crust. I had Pinot Noir French mustard I bought in Dijon which gave the tart a mouthwatering savory note. Make it and bon appetit
Made my own puff pastry for another dish and had some leftover, so decided to search for a Chef John recipe that required it! As a tomato lover, this hit all the notes. I added minced onion to the dijon spread and sprinkled some leftover candied bacon on top, and it turned out fantastic! Will definitely make again.
Fabulous! We had it for dinner with a fresh corn soup to celebrate the end of summer. A few notes: First, there’s absolutely no need to wait for it to cool to room temperature… it’s wonderful when just cool enough to eat without burning your mouth, like pizza 🙂 Second, my oven appears to run a little cool compared to Chef John’s, so next time I will increase the temperature to 425 to make sure the par-bake turns out correctly. I left mine in for the allotted 10 minutes but I don’t think it was quite done enough when I took it out the first time, so the pastry may have ended up puffing less than it could have. Third, more parmesan didn’t hurt it a bit.
This is a beautiful, delicious + versatile recipe! I used lemon basil instead of the herbs de provence and it was divine! Cherokee Purple tomatoes lent a deep hue to the tart. Instead of sacrificing a tart crust, I rolled the edges in and then followed all other directions re: scoring and poking (ok, ok, docking!). Admittedly not as beautiful to look at, but I’ll keep trying. Thank you Chef John for this and all your amazing recipes!
This is easy and delicious. I follow the recipe exactly with some homegrown Roma-ish and grape sized tomatoes. My whole family loves it. I have tried adding some mozzarella and ricotta dollops, and love that addition. For my fresh spices on top, I use basil, oregano, and rosemary from the garden. It reheats well, big bonus. A keeper!
Super easy and tasty. I don’t layer the crust, just put a little edge by pinching it. You can put any herbs you want on it, still delicious. The last time I made it, I was out of grey poupon, hehe I wonder why! We used guldens spicy brown mustard – ehhh still delicious! It’s a staple in our house for soup days and goes really well with salad days too. Try Giadas Eacarole and Bean soup with this. Mmm mmmm
Followed the recipe as written. My hubby and I both agreed we didn’t much care for the mustard with the tomatoes. We found it a bit overwhelming. I still have another sheet of puff pastry left so will probably try it again, making changes to suit our tastes. We both like horseradish sauce with tomatoes so may try it with that instead of mustard.
This was amazing!!! I made it exactly as the recipe says, and it was perfect! A real winner!
I have a convection oven so I could have baked it a little less. It looks a little rustic, but I think that adds charm. I used Gruyere cheese.
This was easy to make and turned out incredible! I can’t wait to make it again… and it will be soon!
Came out delicious, just not pretty lol.
We loved it! I did put a layer of goat cheese over the mustard and under the tomatoes. I used Trader Joe’s puff pastry which is made with real butter! I will definitely make this again. Another chef John winner!
What a great recipe! I love tomatoes any which way and this was so delicious!
Wow! Not sure what I was expecting but this exceeded my expectations! The dijon mustard and the tomatoes go well together. Next time I might add a bit more cheese or maybe sprinkle some on after it has cooled, but this was fabulous!
This was absolutely delicious. A friend gifted me tomatoes from his garden which made this extra special. So pretty.
Nice. Easy. Made it just like the video.
Huge success at the party