French Tomato Tart from David Lebovitz Recipe Review

When I saw this tart from David Lebovitz and his friend Kate Hill, I was instantly smitten. On the dinner list it went, and it didn't stay there long. I baked it up last night, and it couldn't have been easier, or more delicious, and it tasted like pure summer bliss from the garden.

This tart is a basic summer tomato tart, and it really couldn't be simpler. You take a round of unsweetened tart dough (I used a pie crust from Trader Joe's) and smear it with good mustard. Then you layer overlapping slices of tomato inside, and top with chopped herbs and goat cheese. (It can be baked in a tart pan, but mine was already in use for a berry tart, so I just made a freeform galette.) Bake, and devour. See? Simple.

This sort of thing expresses the best of summer cooking, to me. It was substantial enough to be a light dinner, although it could also accompany grilled meat or a dinner salad.

The only thing I would do differently next time is to seed the tomatoes; the extra juice made the bottom of the crust rather soggy. This didn't detract from our enjoyment at all, but it made serving a little tricky.

• Get the recipe: French Tomato Tart

(Images: Faith Durand)

Comments (13)

I made this (in a tart pan) this weekend for a baby shower. It was a hit! I liked it so much that I made it again last night for dinner. It turned out perfectly both times -- very straightforward recipe. I did seed the tomato slices since I was worried about a soggy crust.

I made this as well! I love how this dish looks so different as to who makes it. I agree, it's very hearty and filling.

I made a post about mine here:
http://exscapes.blogspot.com/

I made this too (also in a tart pan) and it was absolutely incredible. One of the best things I've ever made. I can't wait to make it again! Next time I would use more goat cheese - I didn't have as much on hand as the recipe called for, so there wasn't quite enough. But it's so easy to make and so completely delicious.

I have two ripe heirloom tomatoes and a handful of cherry toms from the garden...all I'd need to do is get some goat cheese....might be tomorrow's dinner.

I made this in a tart pan too, and it was lovely but I would swap out for a different cheese next time. I'd been tempted to use a smoked mozzarella, and we all agreed that it might taste better than the goat cheese.

Making tarts is a great love of mine. Recently, I've had to stick to recipes that are gluten-free, due to the diet restrictions of my other great love... Any recommendations for gluten-free tart dough?

I just made this about a week ago. I found the dough recipe he provided very easy and worth the little time it took to prepare. I'd also love to find some bitter honey like he described.

When I lived in France, I learned to make a tomato tart with a dijon and creme fraiche base topped with tomatoes and gruyere. It's basic, but so delicious and always knocks everyone's socks off.

Re: soggy crust. I've always used a base layer of mustard and goat cheese/boursin and then tomatoes on top. Never had a problem with bottom getting too wet.

Just made this with Maille dijon, farmers market tomatoes, and basil. Delicious! I did seed the tomato slices and baked for about 45 minutes to get the free formed edges to brown. Will probably use another herb (maybe thyme) next time or add basil after the tart has baked to avoid the crispy burnt basil bits I had this time.

I baked this up last summer and loved it! Have it on the list to do again this year. Just need my tomatoes to ripen!!!

I made a version of this and added zucchini and roasted peppers... It was so good..