With tomato season rapidly coming to a close in Pennsylvania, it seems like the right time to share one of my new favorite summer brunch standbys. It takes just a few ingredients (Even less if you cut corners like I did and use a frozen pie crust. Don’t judge! I’m still mastering the homemade version.) and has a surprising zing that comes from whole grain mustard. It’s fresh, summery, and portable. This tart works from breakfast to dinner, fresh from the oven or chilled.
I made this for the first time for a small event I organized with a few of my girlfriends. It seems like we’re so busy these days it seems like we only really see each other in large groups, often by chance. When we do see each other we’re often accompanied by significant others or male friends. I love my guy friends, but I require girl time. So I decided to organize an event that no men would try to weasel their way into—a potluck picnic brunch.
This recipe is adapted from a David Lebowitz recipe that he adapted from Kate Hill’s book, A Culinary Journey in Gascony. Most notable change was a reduction in the temperature of the oven.
1 uncooked pie dough, homemade or store-bought
Whole grain mustard
Enough heirloom tomatoes to cover your tart—I used a single enormous tomato
Chopped fresh herbs of your choice
8 oz fresh goat cheese
Honey (optional but highly recommended)
Salt and freshly ground pepper
- Preheat the oven to 375 degrees.
- Roll out your tart dough and fit it into your pan. Dock the dough into the pan by making indentations with your fingertips. You can also make a freestyle tart by rolling the dough out about 14 inches then laying it on a parchment-lined baking sheet. No need to dock the dough if you take this route, just be sure to leave a 2 inch boarder around your filling so you can fold it up before baking time.
- Spread about 2 tablespoons of mustard on the bottle of the tart dough evenly, then let set about 10 minutes.
- Slide your tomatoes into pretty rounds and arrange them on top of the mustard-coated dough. Drizzle with olive oil.
- Add your herbs, goat cheese, and some more herbs for good measure, then drizzle with a touch of honey.
- Season with salt and pepper.
- Pop it in the oven for about 30 minutes, keeping an eye on the crust so it doesn’t burn. If it starts to burn before everything looks good and cooked through, take it out and gently wrap some tin foil around the outer edge to protect the crust.
- To brown up the cheese more after cooking, hit it with the broiler. Just be sure to watch it like a hawk to make sure you don’t over-do it.