Tomato Tart With Mustard And Ricotta

“There is little simpler or more wonderful than this tart. While mustard may not be what you think of as a mix-in with tomatoes, it is what makes this tart remarkable”

What a great intro to a new recipe that we are trying this month…I wasn’t sure how a tomato tart would be described as “remarkable” but we were certainly willing to try and see what we thought. 😄

This tart begins with a Pâte Brisée shell partially baked and cooled. I used the option to make mine in a 9 in pie pan…mostly so I didn’t have to fit the dough in the fluted tart pan edges haha.

The tart is then constructed with wilted green as the base, I used spinach. Then the filling is made with the eggs, cream, mustard, salt and pepper…and poured on top of the greens. The tomatoes, which have been patted dry, are placed on top and then topped with…in my case mozzarella balls in place of ricotta…and a little more pepper.

The tart is cooked for about 30 min and cooled to room temperature.

I wasn’t sure what to expect from this tart as I wasn’t sure we had had this combo before but I have to tell you..Dorie nailed it in her intro! This tart was simple…and remarkable…and will certainly find a home in our rotation. We all loved it. Although we had it as a side with dinner, I see this as a perfect brunch dish. Actually it would be good anytime and perfect for entertaining.

It was a wonderful surprise and a keeper with my family!

8 thoughts on “Tomato Tart With Mustard And Ricotta

  1. I am glad that you enjoyed this one. If you have Around My French Table there is a mustard tart in their too which is also very good. This recipe would make a good brunch meal. Enjoy your book club.

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