This French tomato pie with tangy dijon and creme fraiche filling is crazy delicious. In France this pie is very popular pie a.k.a tarte á la tomate, mutarde et herbes. French herbs and garlic play a beautiful part in this dish.
Keep your fresh tomatoes in room temperature instead of in the fridge. This way they’ll get tastier and sweeter in just couple of days. I did not spend time on making my own pie dough since you get pretty good ones ready made from the stores in Sweden.
Keep your fresh tomatoes in room temperature instead of in the fridge. This way they’ll get tastier and sweeter in just couple of days.
230g puff pastry
300g of sweet & ripen tomatoes
Half a red onion
30g Gruyere cheese (Parmesan works well too)
2dl of creme fraiche
2 tbsp dijon mustard
1-2 cloves of garlic
Dried french herbs (I used a ready mix from Santa Maria)
Fresh basil
- Preheat oven to 200°
- Press the puff pastry in to a pie mould 28 Ø cm leaving a border around the edge and grate cheese
- Mix the dijon mustard with creme fraiche and pour over the puff pastry. Sprinkle over the grated cheese
- Slice the tomatoes and red onion to very thin slices. Stack the sliced tomatoes overlapping on top of the cheese. Finish with sliced red onion rings
- Top with the French herb mix and grated garlic
- Bake for 30 minutes or until the pastry gets lightly brown and let it cool a bit before serving
- Garnish with fresh basil leaves
