Mother’s Day Series: Loic’s Tomato Tart


Tomato tart is one of these everyday meals that is so common at the dinner table for most families in France. Variations are endless, but our sous chef, Loic broke it down the way his mom makes it. Here we have it, a summer weeknight favourite recipe, inspired by Loic’s mom.


1 sheet of puff pastry
4 medium sized tomatoes
2 tablespoon dijon mustard
1 egg yolk


Preheat the oven at 180° Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases. With a brush, spread the egg yolk on the puff pastry. Prick pastry in a few places with a fork, leaving a 1″ border around the edges, then slide parchment paper onto a baking tray.

Spread the dijon mustard on the puff pastry. Slice the tomatoes to 1 cm slices and season with salt. Arrange the tomato slices on top, and sprinkle some thyme, olive oil and pepper.

Bake the tart for 25 minutes until golden brown, crisp and puffed. Let the tart cool before cutting into pieces. Finish with a touch of olive oil and some fresh thyme.To eat hot or cold. Bon Appetit!


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