Cherry tomatoes and dijon mustard tart

Cherry tomatoes and dijon mustard tart

I can’t get enough of tomatoes in the Summer, it’s the only time of the year I’ll even consider making myself a tomato sandwich or a tomato salad.

You see, I’m a recovering tomato hater. I’m not too sure what I disliked so much about them as a kid, probably the acidity and the jelly seeds. But now, it’s not the flavor or texture that puts me off, I just don’t think a flavorless and grainy tomato, grown out of season, is worth a prime spot on my table when so many other vegetables are at their best during the colder months. I’ve been disappointed too many times.

So, to avoid this, I take full advantage of my tomatoes when the earth has made them perfect, and that’s when they’ve had a full on make out session with the sun.

Step 1 to 4: Layering the tart

Tomato and Dijon mustard tart is a French summer classic, one that makes the fresh ingredients shine. It’s acidic, a bit hot and frankly addictive. There is not one summer that goes by without me making one.

I like to use cherry tomatoes on the vine for my single portion tart as there is no risk of them rolling away while I put the tart in the oven. And as long as you don’t over cook them, they will stay whole, keeping their sweet juices sealed, giving the pastry a chance to get crispy and flaky.

Once cooked and soft, the tomatoes just need a quick pinch to get free from the vine. It can get a bit messy, but it’s quite nice to play with your food when no ones looking, right.

Cherry tomatoes and dijon mustard tart
Serves 1
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Total Time
25 min
Total Time
25 min
  1. 1 frozen Puff Pastry sheet (1/3 of a roll, see how here)
  2. 1 tbsp Dijon mustard
  3. A pinch Oregano
  4. 2 heaped tbsp Mozzarella
  5. 20 cherry tomatoes (more or less)
  6. a few shavings of Parmesan
  7. a drizzle Olive oil
  8. Salt and pepper
  9. a few Basil leaves
  1. Turn the oven on to 200C/400F and bake the pre-cut, frozen puff pastry on a baking sheet, for 10 minutes. (if using a fresh pastry see tips below)
  2. Take the pastry out while leaving the oven on. Spread the Dijon mustard evenly within the crust limits and sprinkle with oregano.
  3. Add the mozzarella, also within the lines, and top with the cherry tomatoes.
  4. Drizzle with olive oil, season with salt and pepper and add a few shaving of Parmesan.
  5. Return to the oven for another 15 minutes, until the pastry is golden and the tomatoes are blistered.
  1. If you are using fresh pastry, cut the sheet into three equal parts. Lightly run the tip of your knife around dough of each section, about 1 cm away from the edges, to create a crust. Be careful not to go all the way through.
  2. Use one sheet for this recipe, skipping the first 10 minutes of pre-cooking. Freeze the 2 leftover sheets, ready to be used the next time you fancy a tart. See freezing tips here
  3. If you can’t find cherry tomatoes on the vine, but want to avoid dancing tomatoes, I would favour grape tomatoes. Although haven’t tried it, I have the feeling their oval shape might minimize their movements.
Singly Scrumptious


  1. Nice post, things explained in details. Thank You.

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