Main Dishes Recipe Index Vegetarian + Vegan

Francois’ Tomato and Dijon Tart


French Tomato and Dijon Tart

We became fast friends after meeting Stephanie and Francois last year. Stephanie is American like me, and met Francois while hopping around Europe, eventually landing on his couch in Paris (he was her serendipitous couch surfing match. Someone call Hollywood, there’s a movie in that story). A job offer led them from France to Australia shortly before we did, but it took a few years for us to cross paths. I am so glad that we did.


Steph, Fanch and Milo, the cocker spaniel, have brought much to our lives: solidarity, great conversation, hilarious ‘lost-in-translation’ stories between lovers from different countries… (it happens to the best of us). Fellow food enthusiasts, we’ve shared many memorable meals and drinks together, some notably cooked by the Frenchman himself.

Our chef-in-residence has treated us to scallops and caviar, duck a l’orange, and spicy syrup cakes, so we’re going to keep him around as long as we can (kidding). One recent treat was this rustic tomato and Dijon tart, the recipe for which he’s kindly shared with me.

French Tomato and Dijon Tart | Wandering Spice

The concept is simple: a puff pastry shell filled with Dijon mustard, ripe summer tomatoes, sharp cheese and mellow herbs such as tarragon and thyme, baked until puffed and golden. Francois originally used goat’s cheese, but we followed his suggestion to use Comté instead – a hard, strong-flavored cheese similar to Emmental or gruyere – and the results were equally good. Our sous chef, above, agreed.

If using hard cheese the method changes slightly (and is noted in the recipe below): layer 150g of thinly-sliced Comté under the tomatoes, then grate the remaining 50g and spread on top, to brown. If using soft goat’s cheese, crumble or slice the cheese on top of the tomatoes only. If time is on your side, making the pastry from scratch would take this to the next level. Ready made all-butter puff pastry makes this a time-conscious and delectable lunch with salad and a glass of wine, toasted to friends like Stephanie and Francois that make our lives as fortunate as they are.

Francois’ Tomato and Dijon Tart

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: One 9-inch tart


  • 1 9-inch springform tart tin (or any 9-inch tart tin)
  • 1 sheet frozen puff pastry, thawed according to package instructions
  • 2 tbsp Dijon mustard
  • 200g Comté or goat's cheese, thinly sliced
  • Three large, ripe tomatoes, thinly sliced in rounds
  • 1 tbsp fresh thyme
  • 1 tbsp fresh tarragon
  • 1 tbsp extra virgin olive oil


Preheat oven to 200C / 375F.

Line the tart tin with the thawed puff pastry sheet, cutting off any excess. Spread the mustard over the base of the pastry.

If using HARD cheese (like Comté): arrange 150g of the cheese slices over the mustard, followed by the tomato slices, letting the tomatoes overlap slightly. Break the reamining cheese into crumbs and scatter over the tomatoes. Sprinkle the fresh herbs on top.

If using SOFT cheese (like goat's cheese): arrange the tomato slices, overlapping slightly, followed by the cheese slices. Sprinkle the fresh herbs on top.

Drizzle the olive oil over the entire tart and pop it the oven, checking at 40 minutes. The tart is ready when until the pastry is puffed and golden, the tomatoes are cooked and the cheese has browned slightly.

Serve immediately or at room temperature.


François adapted this recipe from David Lebovitz's "French Tomato Tart" recipe, available on

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  • Reply milkteaxx 02/04/2014 at 3:42 pm

    the tart looks gorgeous!

  • Reply David 31/03/2014 at 8:38 am

    Lovely, Yasmeen! And very similar to a recipe I brought back from Provence! I lvoe the herbs you used for this!

    • Reply Yasmeen 01/04/2014 at 2:32 pm

      Provence is a dream. I’d love to learn your recipe!

      • Reply David 06/04/2014 at 4:55 am

        I will email the recipe to you later today!

  • Reply saucy gander 30/03/2014 at 9:55 pm

    My goodness that looks simple and good. We have a cheese and puff pastry glut in the house, this looks like a great way to solve the rather luxurious problem!

    • Reply Yasmeen 30/03/2014 at 10:24 pm

      “Rather luxurious problem” is the perfect way to describe a glut of pastry and cheese!

  • Reply Tutti Dolci 28/03/2014 at 5:19 pm

    I’ve never met a tomato tart I didn’t love and yours looks wonderful!

    • Reply Yasmeen 30/03/2014 at 10:25 pm

      Thanks, Laura! Have you ever made puff from scratch? I’d love to learn your method, if you have.

  • Reply Nancy 28/03/2014 at 12:17 pm

    So simple and yet i know it would taste amazing especially with proper tomatoes that taste like tomatoes should.

    • Reply Yasmeen 30/03/2014 at 10:25 pm

      The fresh tomatoes make all the difference. We’re fortunate to get nice truss tomatoes from the supermarket as well, but nothing beats home grown.

  • Reply Cindy 28/03/2014 at 9:11 am

    Beautiful tart! I like your unfussy way with the pastry edges. 🙂

    • Reply Yasmeen 30/03/2014 at 10:25 pm

      I only do unfussy 🙂 I’m glad you are on board with that!

  • Reply Dixya Bhattarai RD 28/03/2014 at 5:33 am

    this will be perfect for summer with seasonal tomatoes.

    • Reply Yasmeen 30/03/2014 at 10:26 pm

      Thanks, Dixya. I’m a bit sore about summer ending… will have to wait for next year to enjoy them quite like this.

  • Reply Rosa 28/03/2014 at 2:16 am

    They sound like lovely friends. A delicious looking tart. I am a big fan of that kind of savory bake.



    • Reply Yasmeen 30/03/2014 at 10:26 pm

      They are the loveliest – the friends and their tart!

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