Tomato Tart with Honey Mustard

If you haven’t cooked and window shopped through Beatrice Peltre’s site you should do so immediately. The food writer, stylist, photographer, and mother of two creates food that celebrates two of my favorite things – cooking and eating meals with family. Her work is warm, colorful, and balances traditional French tastes with contemporary American ideas. Beatrice’s second book, My French Family Table: Recipes for a life filled with food, love & joie de vivre just hit the shelves and I haven’t stopped ogling over the vibrant photos and the stories behind them.

I am giving away a copy of My French Family Table over on . I know you would all love this book so head over there and enter. My French Family Table is published by , the beloved team behind my upcoming book Feeding a Family. They are rockstars that Roost team.

Below I am sharing Bea’s recipe for a Tomato Tart with Mustard & Honey. Her gluten-free savory tart crust recipe, using a mix of millet, oat, and rice flours, is easy to follow and comes out perfectly. The filling is incredibly simple (honey mustard, Comtè cheese, sliced tomatoes, and herbs) but super flavorful. We enjoyed the tart warm from the oven and at room-temperature. Toss up a huge green salad and you have yourself a perfect summer dinner.

Tomato Tart with Mustard & Honey from

Serves 4 (2 slices each)

Savory Crust with Oat (recipe below)

2 tablespoons mortared forte de Dijon au miel (honey-flavored Dijon mustard)

1 tablespoon crème fraîche 

3 oz Comtè cheese, finely grated

1 lb, sun-ripened tomatoes (choose different colors)

1 teaspoon finely copped marjoram

1 teaspoon finely chopped thyme

Olive oil to drizzle

Pepper

Arrange the crust inside the mold and, using a fork, make small holes in the bottom. Place in the fridge for 30 minutes to 1 hour.

Preheat the oven to 400 F.

In a small bowl, stir the mustard and crème fraîche together. Spread over the pastry. Sprinkle cheese on top. Slice the tomatoes and arrange over the cheese in an even layer. Sprinkle fresh herbs evenly over the tomatoes. Drizzle olive oil over the tart and season with pepper; salt should be unnecessary as it is present in the mustard. Bake the tart for 30 to 35 minutes. Remove from the oven and let cool for 15 minutes before slicing. Enjoy with a green salad on the side.

Savory Crust with Oat

Makes one 11-inch tart of six 4 1/2 inch tartlets.

1 cup millet flour

1/3 cup oat flour

1/3 cup sweet rice flour

1/3 cup cornstarch

1/2 teaspoon sea salt

1 batch Flax Gel (recipe below)

8 tablespoons unsalted butter, diced

2 to 3 tablespoons cold water

In the bowl of a stand mixer fitted with the paddle blade, combine the millet flour, oat flour, sweet rice flour, cornstarch, and sea salt. Add the flax gel and beat on medium speed. Add the butter and continue to beat until crumbles form. Gradually add the water while beating and work until the dough detaches from the bowl and forms a ball – it will be sticky. Dust the dough with white rice flour, shape into a 6-inch circle, and place on a plate. Cover and refrigerate for at least 1 hour. Remove from the fridge at least 10 minutes before using if it’s too cold.

Flax Gel

2 tablespoons golden flax meal

1/3 cup hot water

Put the flax meal in a small bowl and whisk in the hot water. Let rest for 15 minutes; the mixture will become gelatinous; set aside.