Provençal Herb and Sweet Mustard Fine Tart Recipe

The fine tart is one of the simplest and most elegant recipes imaginable - a crispy shortcrust pastry, a colourful and fragrant topping, and it's done. In this Mediterranean-flavoured version, sweet mustard replaces the traditional tomato sauce : it brings a discreet creaminess, a gentle hint of character without aggressiveness, and a base that pairs perfectly with summer vegetables. A recipe ready in 25 minutes, ideal for weeknight suppers, picnics or dinner aperitifs.

Sweet mustard - the mustard of finesse

Sweet mustard is the most accessible and versatile of Alsatian mustards. Less pungent than classic Dijon mustard, rounder and slightly sweeter, it suits all palates - children included. In cooking, it slips effortlessly into any dish where you want a mustard background without dominating the other flavours : on a pizza, a tart, white meat, in a light vinaigrette. It is the everyday mustard that enhances dishes without stealing the show.

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Riesling from Alsace Tradition 75 cl

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Pinot Noir Alsace Tradition 75 cl

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Muscat Alsace Selection 75 cl

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Ingredients for 4 people

Preparation : 10 min - Cooking : 25 min

• 1 shortcrust pastry
• 1 small courgette
• 3 ripe tomatoes
• 3 tablespoons sweet mustard
• 1 onion
• 70 g grated gruyère
• Extra virgin olive oil
• Salt, pepper, thyme

Method

1. Preheat the oven to 200°C. Roll the shortcrust pastry into a tart tin. Prick the base with a fork to prevent it puffing up during baking.
2. Spread the sweet mustard evenly over the pastry base using a spatula or the back of a spoon, leaving a 1 cm border.
3. Scatter the grated gruyère evenly over the mustard layer.
4. Wash and dry the tomatoes and courgette. Slice into thin rounds of 3 to 4 mm - the thinner they are, the crispier the tart and the more elegant the result.
5. Arrange the tomato and courgette slices alternately on the tart, overlapping them slightly like roof tiles. Tuck the onion sliced into thin half-rings between the vegetables.
6. Season lightly with salt and pepper. Scatter with dried thyme (or fresh thyme leaves). Drizzle generously with extra virgin olive oil.
7. Bake for 25 minutes at 200°C, until the pastry edges are golden and the vegetables are lightly coloured and tender.

Serve hot, warm or cold depending on the season. Enjoy!

Tips and variations

• The vegetables : use a mandoline for perfectly even, very thin slices - the result is much more attractive and cooking is more even.
• Avoiding excess water : tomatoes and courgettes release water during cooking. For a crispy tart, lightly salt the slices 10 minutes ahead, then blot dry with kitchen paper.
• Provençal version : add black olives, anchovies and fresh basil for a more Mediterranean version.
• Cheese version : replace the gruyère with crumbled goat's cheese or feta for a lighter, more summery version.
• Puff pastry version : use puff pastry instead of shortcrust for an even crispier, lighter tart - ideal for an aperitif.
• Pairing : green salad, a glass of Alsatian riesling or Provençal rosé. Also works cold for a picnic or packed lunch.

Find our Alsatian mustard specialities and regional products on decoalsace.fr - delivery across Europe.