Mathilde’s Tomato Tart: A French Summer Classic
A golden-crusted, herbed tomato tart inspired by rustic French tradition—perfect for savoring ripe summer tomatoes and a big green salad.
Mathilde’s Tomato Tart: The Perfect Celebration of Summer
Mathilde’s Tomato Tart is a beloved French-inspired recipe that captures the heart of late summer cooking. Built on a crisp, buttery pâte brisée and crowned with fresh tomatoes, garden herbs, and velvety cheese, this tart is a celebration of produce at its peak. Whether served for a leisurely brunch, a lunch centerpiece, or an easy dinner paired with a green salad, this tart is destined to become a staple in your repertoire.
Table of Contents
- The Inspiration Behind Mathilde’s Tomato Tart
- Essential Ingredients
- Making the Pâte Brisée (Tart Crust)
- Creating the Herb Spread
- Assembling the Tart
- Baking and Serving
- Tips, Substitutions, & Make-Ahead Options
- Frequently Asked Questions
The Inspiration Behind Mathilde’s Tomato Tart
Tomato tarts are a cherished staple in both French home kitchens and summer garden parties, where they effortlessly marry rustic simplicity and well-layered flavors. Mathilde’s version, as adapted by Smitten Kitchen, is both a homey homage and an upgrade: it features a hand-crafted, deeply golden crust, a paste of basil and parsley, a swift swipe of Dijon mustard, robust cheese, and layered summer tomatoes. The result is an aromatic, irresistibly savory tart that showcases the season’s best, no matter how or when you serve it.
Essential Ingredients
The tart’s charm lies in simple but carefully chosen ingredients:
- Tomatoes: Choose very ripe, flavorful tomatoes, preferably heirloom or similarly juicy and sweet.
- Herbs: A mix of fresh basil and parsley for a lively green paste.
- Cheese: Use a hard, well-aged cheese such as Gruyère, Comté, Emmental, or Parmesan.
- Dijon Mustard: Delivers a subtle punch and classic French flair.
- Pâte Brisée: The French pastry crust—flaky, buttery, and perfectly designed to hold up to juicy fillings.
- Olive Oil and Garlic: Essential for the herb blend and for brushing the tomatoes.
- Egg, Flour, Butter: For the homemade crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 3/4 cups (230g) | For the crust |
| Granulated sugar | 1/2 tsp | Just enough for balance |
| Salt | 1/2 tsp + extra | Kosher or coarse, for crust and seasoning |
| Unsalted butter | 1/2 cup (115g) | Cold, cut into cubes |
| Egg | 1 large | Binds the crust |
| Water | 1 tbsp | Ice-cold |
| Tomatoes | 3 large (about 1.5 lbs) | Sliced 1/4 inch thick |
| Garlic | 1 small clove | Fresh |
| Basil leaves | 1 cup (15g) | Loosely packed |
| Parsley leaves | 2 cups (25g) | Loosely packed |
| Olive oil | 2 tbsp+ | For herb spread and brushing |
| Dijon mustard | 1 tbsp | Or more, to taste |
| Hard cheese | 2 oz (55g) | Thinly sliced or grated |
| Freshly ground pepper | To taste | For finishing |
Making the Pâte Brisée (Tart Crust)
Pâte brisée is the backbone of this tart, delivering a robust, flaky shell that cradles the juicy tomatoes without turning soggy.
- Mix the dry ingredients: Combine the flour, sugar, and salt in a bowl—or pulse briefly in a food processor.
- Cut in the butter: Add cold, cubed butter and blend by hand or with a pastry cutter (or pulse in a processor) until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Bind the dough: Whisk together the egg and water, then drizzle over the flour mixture. Stir or pulse until the dough just comes together. Press it into a disk, wrap in plastic, and chill for at least 1 hour (and up to a couple of days).
- Roll and bake: Roll chilled dough on a lightly floured surface to fit a 9-10 inch tart pan. Gently press into the pan and trim any excess. Chill again if time allows (this helps prevent shrinkage).
- Blind bake the crust: Line the crust with parchment and fill with pie weights. Bake at 375°F (190°C) until set and just golden at the edges, about 20-25 minutes. Carefully remove weights and parchment, and let cool slightly.
Creating the Herb Spread
This tart’s signature flavor comes from a bright basil-parsley-garlic paste—something between a classic pistou and a green goddess smear.
- Mise en place: Collect basil and parsley leaves, a small clove of garlic, and half a teaspoon of salt.
- Finely chop: In a food processor (or by hand), pulse until very finely chopped.
- Add olive oil: Add the oil gradually, pulsing to form a spreadable but not runny paste. Scrape down as needed.
- Storage tip: If making ahead, press plastic wrap against the surface to prevent browning.
Assembling the Tart
With all parts ready, assembly is quick but impactful:
- Prepare the tomatoes: Slice tomatoes crosswise into 1/4-inch rounds. Lay out on a rimmed baking sheet and lightly salt. Let them sit to draw out moisture, then blot well with paper towels.
- Mustard foundation: When the crust has cooled slightly, spread a thin, even layer of Dijon mustard over the bottom.
- Cheese layer: Distribute cheese over the mustard. Grated cheese works for coverage; slices yield savory patches.
- Herb paste: Dollop the basil-parsley paste and gently spread to cover the bottom in a thin, even layer.
- Tomato arrangement: Shingle tomato slices on top, overlapping and fitting smaller pieces in any gaps—fill the pan generously, as tomatoes shrink during baking.
- Final olive oil & seasoning: Brush tomatoes lightly with olive oil and add generous black pepper. The tart is now ready to bake!
Baking and Serving
- Place the assembled tart in a preheated 375°F (190°C) oven.
- Bake for 50–60 minutes, until the tomatoes are deeply roasted and the crust is golden brown.
- Cool for 10–15 minutes. Serve warm or at room temperature—the flavors intensify as the tart cools.
- Pair with a lightly dressed salad and a crisp white wine or sparkling water for a classic French meal.
- Store leftovers in the fridge, where flavors deepen; rewarm in the oven or enjoy at room temperature for up to 4 days.
Tips, Substitutions, & Make-Ahead Options
- Cheese Variations: Gruyère, Comté, Emmental, aged cheddar, pecorino, or even a sharp blue will work. Use your favorite hard cheese for depth.
- Herb Swaps: Fresh oregano, chives, or dill add alternate flavor notes if basil or parsley aren’t at hand.
- Vegetable Additions: Layer very thinly sliced summer squash or scatter a handful of caramelized onions beneath the tomatoes for extra savor.
- No tart pan? Use a pie pan or assemble as a rustic galette on a lined baking sheet—fold edges partway over the filling.
- Make ahead: Make and chill the dough up to 3 days before baking. The crust can also be blind-baked the day before assembly; store uncovered at room temperature. Even the assembled tart holds well, and leftovers become more flavorful after a day in the fridge.
- Serving: Serve warm, room temp, or cold. It’s even delicious for breakfast.
Quick Troubleshooting Table
| Problem | Solution |
|---|---|
| Crust getting soggy | Blind bake crust fully, let tomatoes drain and blot before assembly |
| Filling seems watery | Use ripe, dense tomatoes; avoid overloading with extra vegetables |
| Herb paste browns | Press plastic wrap directly on the surface if making ahead |
| Crust shrinks | Chill dough before rolling and again before baking; avoid stretching when fitting into pan |
Frequently Asked Questions (FAQs)
Q: Can I use store-bought crust?
A: Yes. A good quality, all-butter pie crust works well in place of homemade pâte brisée for an easy shortcut.
Q: Which tomatoes work best for this tart?
A: Choose the ripest, sweetest varieties you can find—heirloom, beefsteak, or flavorful plum tomatoes will all shine. Avoid watery or under-ripe supermarket tomatoes for best results.
Q: How can I prevent a soggy bottom crust?
A: Fully blind-bake the crust, thoroughly drain and blot tomatoes, and avoid excessive watery vegetables in the filling. Spreading a thin layer of mustard and cheese also helps create a barrier.
Q: Can the tart be made ahead?
A: Parts can be made in advance: the dough keeps in the fridge up to 3 days (or frozen), and the blind-baked shell can rest overnight at room temperature. The entire tart, once baked, lasts 4–5 days (refrigerate), with flavor deepening on day two.
Q: Is this tart suitable for vegetarians?
A: Absolutely. As long as the cheese you select is vegetarian, this tart is completely meat-free and overflowing with summer vegetables and herbs.
Final Thoughts
Mathilde’s Tomato Tart is a vivid example of simple ingredients elevated by time, technique, and the bounty of summer’s gardens. With its golden crust, roasted tomatoes, aromatic herbs, and layers of flavor, it is as pleasing to the eye as it is to the palate. Try it once, and you’ll revisit it all season—perhaps with your own twist, making it a tradition in your kitchen too.
