French tomato tart from David Lebovitz by David Lebovitz

  • goat cheese
  • Dijon mustard
  • tomatoes
  • eggs
  • all-purpose flour
  • butter
  • herbs of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on August 10, 2022

    I look forward to this tart every summer. I drain the tomatoes, too, but salting them would help. I also slice them really thick. I tuck the goat cheese in between the tomatoes and am sure to salt and pepper with the herbs (I think this is missed in the recipe). And I drizzle a little more olive oil (instead of honey?) over the cheese before baking. I’ll try the honey one of these years!

  • lils74 on May 09, 2019

    Have made this several times and it's always a big hit. Don't always use the honey, but otherwise make as directed.

  • sipa on August 02, 2018

    I have been making this recipe albeit as a galette ever since it first appeared. It is a wonderful recipe. One tweek, salt and drain the tomatoes before assembling the tart. This makes for a never soggy tart especially if you bake it long enough to get a really brown crust.

  • mziech on June 06, 2015

    easy recipe, delicious taste. Used thyme/chive/basil herb mix. Tart had enough moisture.

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