Tomato Trio and Dijon Mustard Tart

A favorite late-summer French classic! As I was saying on my last Instagram post, this Tomato Trio and Dijon Mustard Tart was one the first savory dishes I ever learned to make, as a child in France (and I am sure this is the case for a lot of French kids).

Since then, it remained as one of my favorite summer tarts to create. When late summer peaks and tomatoes are finally red, ripe and ready, this recipe is always on my mind. Most classic recipes for this tart will use only one kind of tomato, but I like to use three different kinds (heirloom, round and cherry) to create more textures and sweetness.

You can also use yellow tomatoes (less acidic and sweeter) for even more sweetness, or green tomatoes (firmer and more tart) for new flavours. Spreading a layer of Dijon Originale Mustard at the base of the tart is so simple, but a real game changer. It makes all the difference between an average tomato tart and one that will leave you dreaming about it for days.

As for the amount of Dijon Mustard, just know that the French LOVE their Dijon. So, if you want to do it the real way, 2 or even 3 tablespoons will be the minimum.

If you are a bit shy about it, one tablespoon will still provide you the right amount of tang without the nose-scratching effect. As far as I can remember, Dijon Mustard has always been in my top 3 favorite condiments.

Cooked in a recipe or enjoyed as a small dollop on the side of your plate, Dijon mustard brings such a distinctive tang to any dish. It is one of those truly unique French tastes that just can’t be replicated.

Like biting into a small “cornichon” (crunchy gherkin) or a piece of French camembert, there is no possible substitute – you just have to get the original! As a French expat in Canada, Maille is one of my go-to brands when I feel nostalgic and yearn for a taste of France (and this is not a sponsored post, I genuinely love Maille Dijon Mustards!).

For the flaky crust, I did it the way most French home cooks do it nowadays: with a store-bought crust. But of course, if you have the time and dedication, making a homemade pastry crust will go a long way (I recommend this great recipe from “The cooking lessons from TheKitchn”)

On any flaky crust (store-bought or home-made), the sweetness of the ripe tomatoes and the tanginess of the Dijon Mustard is a true match made in heaven. A sprinkle of herbs de Provence and a splash of olive oil is all you’ll need to make the tart complete. This Tomato Trio and Dijon Mustard Tart is a such a beloved, classic late-summer dinner in France.

It can be enjoyed warm or cold, as a shareable appetizer (slice it up) or as a main with a green salad. Bon appétit!