French Recipe (Just in Time for Bastille Day!): Tarte à la Tomate

A pizza sitting on top of a pan on a table

Dear America,

Is that true that your children believe that French dressing is a sugary kind of sauce (with ketchup and Worcestershire in it? Really?)? And do you really think that this awful yellow bottle of French’s mustard is actually French mustard?

I tell you, the mustard climbs to my nose just thinking of it! No, really: la moutarde me monte au nez is a classic French expression to describe incredible anger, like the kind that mild-mannered Doctor unleashes when he turns in the The Hulk.

Now, let me show you a French recipe that will allow you to enjoy REAL moutarde, on a summer night. On the evening of the fête nationale, for example.

This recipe was awfully trendy in the summer 1994 in Saint Laurent des eaux, Loir-et-Cher, France (my French and perfect hometown btw!). I remember tasting it at my BFF Melanie’s house, where her mom had made it for the very first time.

Moutarde et tomates! So simple! It was magic! better than a pizza!

La tarte aux tomates et à la moutarde

1 Pate Brisée Crust.
6 tomatoes
1 pot of Moutarde. Amora or Maille, I find mine at Ralph’s…
Thyme, Oregano, Fines herbes

Pre-cook the crust for 10 minutes in a 400° F heated oven (use a foil of aluminum and spread some uncooked pasta on it, so the crust doesn’t inflate during this process).
Then dive into yellow spicy delight, and spread a thick layer of moutard onto the crust.
Slice the tomatoes and lay them gently on their confortable mustard bed.
Sprinkle with pepper, salt, and the herbs.

Put the whole tarte back into the 400° F oven. Leave it for 15 minutes on the upper rack, and then transfer it to the lower rack for another 15 minutes.

Until you see this:


Et voilà !
Enjoy the real moutarde… and spread the love.

Want more detail? Watch my video on the tarte à la tomate et à la moutarde.

Bon appétit !

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