DISH RESEARCH · Main dish
Tarte à la tomate
Micheline Marsault’s selected tomato tart bakes puff pastry layered with medium-strength mustard, Emmental and tomato rounds, finished with oregano and olive oil.
About Tarte à la tomate
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Micheline Marsault’s selected tomato tart layers mustard, Emmental and sliced tomatoes over puff pastry. Oregano and olive oil finish its surface before baking.
Prepared puff pastry is rolled out, fitted into a tart ring and trimmed. Medium-strength mustard is spread across the base.
The selected Emmental is cut into thin slices and laid over the mustard. Tomato rounds are arranged above the cheese in a rosette.
Oregano is sprinkled over the tomatoes, followed by a drizzle of olive oil. Salt and pepper season the assembled tart before it enters the oven.
After baking, the tart leaves the oven and its ring is removed. Marsault serves the complete tomato-and-mustard tart hot, with the tomato rounds displayed across its top.
Ingredients in Tarte à la tomate
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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Cuisines & regions
Cuisine and regional connections are still being added.