This Tarte aux Tomates is a traditional Provençal Tomato Tarte. It is easy to prepare, delicious, and just right for our descent into chilly nights around the fire with the fam.
This dish is great for vegetarians by simply leaving out the layer of ham and adding another layer of tomato, cheese, or spinach. We have tried all of these variations in our kitchen and it has never let us down.
And if you use my Super Flaky Keto Pie Crust recipe with it, this wonderful tarte is also fully Keto since the amount of actual tomato in it is easily kept within Keto limits.
One thing we love about a traditional Provençal Tomato Tarte is that it is easily adapted to whatever cheese we might have on hand. It is usually made with Gruyere, but you can mix or substitute cheese as you wish or as your stock on hand demands.
Don’t be afraid to experiment because this recipe is very forgiving.
One of our favorite variations is to add a single layer of Provolone to it along with a single layer of fresh spinach leaves topped with more grated Gruyere. You can use what you have on hand and what you most like.
But you can’t get away from the fact that Gruyere is a perfect marriage with tomato.
This dish is pairs wonderfully with a lovely glass of your favorite Rosé or Bordeaux Blanc or even a New World Sauvignon Blanc and a side of grilled asparagus. We like to finish (as oppose to start) with a fresh green salad. But of course, the order of the meal is totally up to you, your taste buds, and your traditions.
If a side of asparagus sounds good to you, our Classic Mustard Asparagus recipe hails from the same Provence area in southern France. We find it a perfect taste blend with this tomato tarte.
Plain grilled asparagus pairs well with it, but our French mustard version ups the ante.
You see in the photo of the tomato tarte that the crust appears roughly folded. We usually fold the crust over in the traditional rustic French tarte manner because we like it that way best.
But if your aesthetics prefer, you can confine it neatly in a regular pie or quiche dish. Your call. We find the extra flaky crust of the foldover suits our taste best.
You can use any crust recipe for this tarte, even a pre-made one you purchase in the store. But if you want to keep it Keto, we suggest Mimi’s Truly Flaky Crust that is fully Keto and really delicious.
Just be aware that for a flaky Keto crust, you will need enough refrigeration time. And that usually means preparing the crust a day ahead.
For companion wine, you can never go wrong with a wine from the same region as the dish. And as we’re sure you know, the Provence area is particularly famous for its fine Rosés.
But we have found that other good French Rosés pair well with this dish as well. And there are many excellent Rosé regions in France to choose from. Some are surprisingly inexpensive.
You will usually find the Provence Rosés a bit pricier than those from other regions — and certainly the Provence-style is distinct even among French Rosés.
Many Americans have a negative concept of Rosés as being overly sweet. French Rosés are not.
In fact, unlike Rosés produced in North American, you often will find French Rosés refreshingly complex. Some even approach a medium bodied wine rather than a light wine.
Here are a few of our budget-minded favorites.
We fully realize that deep reds are usually eaten with heavy tomato sauces. But this dish doesn’t have a heavy tomato sauce.
The tarte brings out the fresh, young taste of the tomatoes. And we have found we like it best with the lighter and brighter notes found in a good Rosé.
As always, pair what you like with food. Never let anyone else’s palate stand in the way of your own preferences.
But then, if you are open to a little stretch — try a good Rosé.
One final note on the recipe.
Pay attention to the tomatoes you use.
We prefer the commercially available Romas here in the U.S. But you can use whatever tomatoes you can find that are fresh. Always opt for fresh organic tomatoes for this recipe when you can, no matter what the variety of tomatoes. Fresh is best.
- Pan with removable bottom or good quality ceramic tarte dish
- 1 pie crust (we suggest Mimi's Flakiest Keto Crust)
- 2-3 Tbsp quality Dijon mustard vary amount according to your taste
- 1/2 Cup Gruyere cheese grated
- 4-6 slices Ham (optional) thinly sliced, # of slices depends on size of ham
- 3-4 tomatoes thinly sliced
- 1 good drizzle quality Olive Oil
- 1-2 Tbsp Herbes de Provence
- Pre-heat oven to 420 F.
- Make a crust & put it in a pan with a removable bottom.
- Spread a layer of Dijon mustard over it.
- Add thinly sliced ham.
- Sprinkle basil over the ham.
- Grate Gruyere cheese over that.
- Add thinly sliced tomatoes.
- Sprinkle with Herbs de Provence.
- Drizzle with good Olive oil.
- Bake at 420 F for 20-25 minutes.
- Remove from oven and set under broiler only for a couple of minutes just to finish the top.
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