Tarte aux Moutarde

Lyon, France is considered by some to be the gastronomic capital of the world. I moved there with the intent to learn this cuisine. This French tomato tart is not only a family favorite, but it's a very typical Lyonnaise dish. There are a lot of tomatoes in Lyon in the summertime, so this dish became a staple. It's wonderful for picnic lunches, and any leftovers are great as a next-day treat.


    • 1 (9 inch) refrigerated pie pastry
    • ½ cup grainy brown mustard
    • 6 slices Swiss cheese, about 1/4-inch thick
    • 3 large ripe tomatoes, thinly sliced
    • 1 tablespoon olive oil, or as needed
    • 2 tablespoons herbes de Provence


  1. Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
  2. Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
  3. Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.