It’s simple to throw round superlatives with regards to easy summer time tomato dishes. Catch me at any second and I would declare that panzanella is the most effective factor to make when peak-season tomatoes arrive. 5 minutes later, I’ll change my tune: gazpacho. No—Spanish tuna and tomato salad. Or perhaps a Greek salad? Oh, however then there’s the traditional tomato sandwich on white bread with mayo.

Proper now, although, my reply is France’s gorgeously spare tomato and mustard tart, which makes of its restricted ingredient listing far a couple of might think about. It is all I need to make this summer time with my farmers market tomatoes, besides that I additionally need to make all the opposite issues I simply rattled off, and many extra too. So take me at my phrase: This tart is the most effective easy summer time tomato recipe. And so are all of the others, too.

At its core, the recipe is extremely easy. A pastry crust of some kind is topped with a beneficiant slathering of Dijon, then rounds of juicy crimson tomatoes and simply sufficient salt to make them sing. That could possibly be it, although many recipes add a factor right here or there. Many embrace cheese, typically grated Gruyère, as on this recipe, however I’ve seen some with rounds of contemporary goat cheese positioned on high. Some lend the tart a provençal contact with pitted black olives dotted among the many tomatoes. Herbs are welcome: a dried sprinkling of herbes de Provence, as I name for right here; picked contemporary leaves of aromatic basil scattered on high after the tart comes out of the oven; or no matter else may strike your fancy.

Whereas variations are doubtlessly countless, I’ve just a few notes on three particular factors: the pastry, the mustard, and the salt. All the pieces else is straightforward sufficient to determine by yourself.

Pastry Choices

One of many important promoting factors of this tart—exterior of its outsized deliciousness—is how simple it’s to make. However that overlooks the pastry query—many would argue that making any tart or pie dough from scratch is not simple, and I would not precisely argue (although, with a little bit of follow, it is hardly a chore). However you need not make your pastry for this. The most effective approaches right here is to maintain some good-quality, all-butter, store-bought puff pastry in your freezer. Transfer it to the fridge to defrost, and you may have a tart prepared in minutes.

If making your individual pastry is not a turn-off, nice. Pâte brisée, a savory tart crust, is ideal, however understand that you will want a tart pan for it. I do know, as a result of—in a much less clever second—I attempted utilizing it for a free-form galette. It’s too quick for any free-form something: It crumbles, cracks, and melts right into a blob when left to help itself with out a pan.

If you wish to go the galette route, you are higher off with a traditional pie crust, which may be rolled out and folded onto itself to kind a swish border that cradles the filling. Or put a pie crust in a pie plate—actually, do no matter you need. That is precisely the form of there-are-rules-to-constrain-my-flowing-freedom angle, which feels precisely within the spirit of this easy French nation tart.

Mustard Issues

On paper, a layer of Dijon mustard may appear to be taste overkill—pungent, spicy, and sharp. Certainly it’d overpower the tomatoes and make you wince with each chew. I promise you: It doesn’t. It’s excellent, in a means I can’t totally clarify, besides that it anchors the juicy, fruity tomatoes with a aromatic, earthy acidity.

Some recipes for this tart combine the mustard with crème fraîche to mood its depth and add creaminess. I used to be certain I might need to do the identical, so I made an equal-parts mixture of the 2 and baked a tart with it. First, I’ve to inform you that an equal-parts combination of Dijon and crème fraîche is probably one of the vital pleasant and straightforward condiments I’ve ever stirred collectively in a tiny bowl. I need to eat it on the whole lot.

However, surprisingly, I did not suppose it made a lot distinction. It was very tasty, nevertheless it wasn’t tastier than the mustard alone. I do not suppose the tart wants it, and I do not suppose it’s good to add the (very minor) effort of shopping for crème fraîche for this recipe. You may if you’d like, however I might quite smear the Dijon-fraîche on absolutely anything else.

Salt

Whereas creating this recipe, I had one different thought: Wouldn’t it assist to pre-salt the tomatoes and allow them to drain? I figured it’d assist cut back wateriness and focus their taste for a greater tart.

In follow, the profit was so minor, so almost imperceptible, that I did not embrace it within the recipe, and I do not suppose it’s a necessity to attend an hour whereas the tomatoes drip and drain earlier than making the tart. Once more, you possibly can if you’d like—it’s perhaps barely higher—however I doubt anybody would discover until tasting side-by-side, and even then, provided that you instructed them.

However you realize what? That is the great thing about this tart. An easy wave of the hand, an informal gesture within the kitchen, and this tart emerges as one other breezy favourite amongst all the opposite easy-peasy tomato favorites for this summer time and all the remaining.

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