Lemon-infused sugar cookies that are extremely soft and tender are a delicious, vibrant treat that you can enjoy (and possibly even share!) Since not everyone likes the extra sweetness, I like to prepare only half the frosting recipe and leave around half the cookies unfrosted.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) refrigerated pie pastry
- ½ cup grainy brown mustard
- 6 slices Swiss cheese, about 1/4-inch thick
- 3 large ripe tomatoes, thinly sliced
- 1 tablespoon olive oil, or as needed
- 2 tablespoons herbes de Provence
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
- Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
- Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 7 g |
| Protein | 12 g |
| Saturated Fat | 8 g |
| Sodium | 754 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was just ok. I love herbs de provence but I think the amount specified was a bit much. The flavor overwhelmed somewhat and the herbs had a crispy, burned taste from topping the pie. I think it may have tasted better if I had had the right kind of mustard, but as it was I only had dijon so it is what I used. Might try again to see if I can improve.
Way too much mustard I’ll try again and cut the mustard way down to maybe just spreading a very small amount on the crust I will also thoroughly drain the tomatoes. Plus I’ll probably bake the crust first to keep it from getting mushy and just sprinkle the Herbs de Provence over it since I thought 2 tbsp was too much – the mustard was so overpowering I couldn’t finish it and threw it out – I love tomato pie and I’ll give this one another chance.
I probably did something wrong, but I tried to follow the recipe which was easy. Maybe it was using a regular frozen round pie crust instead of the rectangular one shown as my tomatoes just went soggy even though I baked it longer than the recipe says. Also I used pre sliced Swiss cheese which stayed rubbery and never melted. Finally another time I would try to use fresh herbs as the dried ones didn’t look attractive on the top
My go to for Tomato tart!
Yummers + easy
Was good–but be aware, even though I used fresh-picked very flavorful tomatoes from my garden, the prevailing flavor was definitely the mustard (old fashioned style, with seeds). I’ll use half as much mustard next time. This pie would be best served with something sweet to counter the mustard, like some hearty bread with fig jam and glazed salmon.
This was the healthiest tomato pie recipe I’ve ever made. Previous pies were too rich, too cheese-heavy. I was nearing the bottom of my whole-grain mustard jar, which I scraped clean, giving me just enough to spread a thin layer onto the crust. I sliced my very ripe variety of heirloom tomatoes and left them to drain on a drain rack with paper towels on the top for about 20 minutes. Between the herbs, mustard and cheese, no salt or pepper was required for this to be a flavorful mid-summer addition to the dinner plate. Made my own crust, did not pre-bake, and it was not soggy, perhaps because the mustard and cheese slices created a barrier. Really yummy!
I make this pie regularly for my 84 year old Godmother to have for lunch with a nice side salad. It is delicious, easy to make and quite affordable. I do not use an entire half cup of mustard. I usually use about half of that. Sometimes, I put a layer of thin sliced ham on top of the the mustard, then the cheese, then the tomatoes, olive oil, herbs. It is VERY IMPORTANT to lay your tomato slices on a paper towel and press them with another paper towel to dry them. I do this, then turn them over and put onto a fresh set of paper towels (two) and gently press with a third paper towel on top. This step really helps to prevent a soggy pie. Thank you for the recipe. I make this 2-3 times a month.
Go easy on the mustard, as it is very pungent. With that said, this combination is delicious. My teen daughter thought it sounded weird, but she tried it and loved it. I think just the sound of a tomato tarte was unusual, and then the mustard threw her off. I did prebake the crust for about 10 minutes to make sure the tomatoes didn’t make it soggy—it wasn’t.
Nice and easy pie to make. I used puff pastry for the crust because I think it works best with tomatoes.
Made this over the weekend. We put the cheese on top, and added balsamic vinegar with the olive oil, and it was amazing. Such a solid, savory recipe. Will make again and again!
Fantastic! I used up the last of our crop of tomatoes and a little less than 2 TBS of Herbes de Provence. Delicious! Hubby said this needs to go on the repeat list!
I always parbake the crust, and use half dijon/half whole grain mustard. This is my go-to recipe for summer and fall potlucks, everyone loves it!
I needed to use up cherry tomatoes that were going soft. I sliced mine in half and made it look nice. Used the cheese I had in the fridge, Isle of Man extra old cheddar. I also reduced my mustard at the suggestion of others here to a tbsp of grainy mustard and a tbsp of dijon. It turned out really nice! Enjoyed by the whole family.
This is my third time with this recipe. I pre cooked the pie crust to a light brown, had two layers of garden tomatoes and Swiss cheese. I dried each tomato slice to remove excess water. I cut the mustard by a third. I added fresh basil on each layer and the top and cooked it twice as long as the recipe states. My guests were gaga over it. It’s even better as a lightly warmed leftover. Easy and scrumptious.
It’s only a pie if it has a crust on the top of it. The french name is Tarte aux tomates i.e. tart! Tarts are open faced like the one pictured here. Steak and kidney pie is a pie as the contents are enclosed in pastry. That’s the difference!
Served as lunch for a couple of friends who loved it. I used a milder honey Dijon mustard since I’m not fond of a strong mustard taste. Also shredded Swiss cheese since that’s what I had and the fresh-picked tomatoes they brought. Mixed my own Herbes de Provence from a recipe on this site. Will definitely make again, as will my friends.
For sure I will make this recipe again even my picky daughter ate it, delicious ! !
We like mustard at our house. However, given the reviews I chose to use less. Thank goodness! The mustard is overwhelming – to the point where it drowns out the tomato – the star of the dish. I would defintely encourage cutting the mustard down. I only did a brief drizzle of oil and think that was a good choice as well. Also, the advice others have given regarding prebaking the crust is good. I did that and also followed the advice to let the tomatoes sit on paper towels to allow some of the liquid to drain out. I used a 4 cheese blend as it was all I had on hand and that worked quite well. Fresh basil and parsley were good additions. This pairs well with a nice green salad and some garden fresh cucumbers for a light summer dinner.
Followed the recipe as written, only exception was the addition of a layer of procuitto ham over the mustard. My husband and I loved the flavors of the tart — did not find the 1/2 C mustard too much. Great recipe for using up a few of the abundant summer tomatoes from our garden. Will definitely make again.
I took some tips from previous reviewers…pre-baked the pie crust for 10 minutes at 350, used a very large heirloom tomato (because they are meatier) and also pre-baked the tomato, in a glass dish, along with the pie crust, and I lessened the amount of mustard (to our taste). I then baked the final product for 20 minutes at 375…as per the recipe. We then left it to cool on our kitchen counter, while we went for a dog walk and market run. Came home to a delicious and beautifully rustic meal. Amazing, will definitely make this a regular go to, hot or cold.Thank you so much for sharing and to all of the helpful review suggestions!