Late season tomato tart, is there anything better than a sun-ripened tomato in late summer?
I don’t think so! If you’ve been looking for a way to truly celebrate this incredible ingredient, I got just the thing for you: a stunning French Tomato Tart.
Now, a tip: the secret to a great tart is using great tomatoes. If your tomatoes aren’t flavorful, the tart won’t be either, so choose wisely!
Illinois Tomato Season: Peak Flavor Is Here!
This time of year is the prime season for harvesting, and the ones you find at a local farmer’s market are an absolute treat. They just taste so much better than the ones you get at the grocery store, right? Using produce when it’s at its peak is a total game-changer for your cooking.
Late season tomatoes are generally considered the period from late summer into the fall, typically September and October, leading up to the first killing frost.
- Peak Season: The main tomato harvest in Illinois is typically from June through August.
- Late Season: As the weather cools in September, tomato production continues, but the focus shifts to ripening the existing fruit on the vine.
- End of the Season: The season for garden tomatoes in Illinois ends with the first hard frost, which can vary by region.
- Northern Illinois: Early October
- Central Illinois: Mid-October
- Southern Illinois: Late October
Let’s Talk About a Delicious Late Season Tomato Tart!
The French tomato tart, or tarte à la tomate, is a classic for a reason. It’s an elegant and simple dish that puts the star ingredient—the tomato—front and center. The recipe is very minimal: a flaky puff pastry or pâte brisée, a smear of tangy Dijon mustard, and a layer of perfectly sliced tomatoes, some cheese, and herbs.
This simplicity means there’s nowhere for subpar ingredients to hide.
Again, if your tomatoes aren’t flavorful, the tart won’t be flavorful.
When you use the freshest, most delicious tomatoes, you’re rewarded with a dish that is far more than the sum of its parts. The baking process concentrates the tomato’s sweetness, creating a jammy, intense flavor that contrasts beautifully with the sharp mustard and rich, buttery pastry.
A crucial layer that brings this dish to life is the Dijon mustard spread on the bottom of the crust. Its tangy, zesty flavor is the perfect contrast to the sweet tomatoes. Want to kick things up a notch? Try using a blend of mustards, like stone-ground mustard, for an extra burst of flavor!
In short, a late season French tomato tart is a celebration of summer on a plate. It’s a way to capture the perfection of a sun-ripened tomato and turn it into an impressive, yet incredibly simple, meal.
Pâte Brisée!
Now, I know what you might be thinking: “Making my own pastry sounds intimidating.” But trust me, it’s a commitment you won’t regret! The buttery, flaky crust of a homemade Pâte Brisée is the absolute best foundation for a savory tart. It’s worth every bit of effort.
Pâte Brisée / Savory Pie Crust
The recipe for the Pâte Brisée comes straight from The Art of French Pastry,
an incredibly detailed cookbook by the renowned Pastry Chef Jacquy Pfeiffer.
Doubling the Dough Recipe makes Sense.
This dough recipe makes two round 9-inch tart molds or 2 rectangular tart molds.
I freeze 1/2 of the raw dough in plastic wrap, in an airtight plastic container or plastic bag, and store it for up to 1 month.
To defrost, I transfer the sweet dough to the refrigerator for 24 hours before rolling it out. The dough will still need to be refrigerated for at least 1 hour after rolling and shaping in the tart pan.
Late Season Tomato Tart
A French Celebration of Summer’s Best.
The Taste
In summary, the taste of a French tomato tart is a harmonious blend of sweetness from the baked tomatoes,
tanginess from the Dijon mustard,and richness from the buttery crust, all elevated by fresh herbs and Gruyere cheese.
It’s a simple dish that proves how a few high-quality, seasonal ingredients can create an exceptional and memorable flavor.
The Process
A French tomato tart is very easy to make, especially when using a pre-made crust.
Now, I know what you might be thinking: Making my own pastry sounds intimidating.
But trust me, it’s a commitment you won’t regret!
It’s a fantastic recipe for beginner bakers because it’s a dish that looks much more impressive than the effort it requires.
The Verdict
The result is a dish that feels both rustic and elegant. It’s perfect for a light lunch, or even a picnic.
The simple elegance of the tart is its main appeal.
It relies on high-quality ingredients to shine, making it a perfect dish for showcasing fresh, in-season tomatoes.
I hope you get a chance to try this recipe, it’s a fantastic way to enjoy the best of the season.
Enjoy
Late Season Tomato Tart: A French Celebration of Summer's Best!
Recommended Equipment
Ingredients
- 4 servings Pâte Brisée 2 slices per serving
- 2 tbsp Dijon mustard
- 1½ pound tomatoes about 4 medium
- 3 medium yellow onions thinly sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp Herbes de Provence
- ½ teaspoon kosher salt
- 5 turns Peppercorns Black
- 6 ounce Gruyere Cheese
- 6 ounce Ricotta, whole milk
Instructions
Blind bake your Dough. Preheat your Oven to 400 °F. ( 200℃)
- Roll the dough into the tart tin, perforate the base with a fork to prevent the base from rising. Allow the the dough to be refrigerated for at least 1 hour after rolling and shaping in the tart pan.Place baking paper into the tart and fill with dry beans. Blind bake tart shell at 400 ℉ ( 200℃) for 10-15 minutes or until edges just start to brown slightly.4 servings Pâte Brisée
Prepare the Tomatoes
- On a cutting board, slice your tomatoes into rounds about ⅛-inch thick. Arrange them on a paper towel-lined plate and lightly sprinkle them with salt. Letting them sit for a bit will help pull out excess moisture so your crust stays crisp instead of getting soggy.With a paper towel, gently pat the tomato slices to remove as much moisture as possible.1½ pound tomatoes, ½ teaspoon kosher salt
Cook the Onions
- Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the sliced onions along with salt, pepper, and herbs de Provance. Cook the onions until they become soft.Next, add 2 tablespoons of balsamic vinegar, black pepper corn and continue to cook until the liquid has been fully absorbed and the onions are no longer juicy. Set the caramelized onions aside for later use.3 medium yellow onions, 1 tbsp extra virgin olive oil, 1 tbsp Herbes de Provence, 5 turns Peppercorns Black, ½ teaspoon kosher salt
Assemble the Tart:
- Take your tart out of the fridge.Spread a even layer of Dijon Mustard across the bottom.Next, sprinkle the grated cheese evenly over the mustard. Then, scatter about three-quarters of the onions on top of the cheese. Reserve about a qaurter of the balasimc onions to garnish the baked tart Finally, arrange the tomato slices in overlapping circles on the cheese.2 tbsp Dijon mustard, 6 ounce Gruyere Cheese
Bake the Tart
- Bake for 25 - 30 minutes until the crust is lightly golden.
Serve the Tart
- Let the tart cool a bit before serving it warm, and by the way the tart also tastes great at room temperature.Using a piping bag, garnish the tart with the Ricotta cheese, fresh basil and the saved balsalimc onions.6 ounce Ricotta, whole milk
Chef Notes
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate