Tomato Tart

Submitted by: Marie-Christine Garon, Montreal

“This is a family recipe that reminds me of my childhood. Everyone in the family has served it at some point. ”


  • 4-5 tomatoes
  • 1 1 onion, finely sliced
  • 1 1/2 cup(s) grated emmenthal cheese
  • 4 tbsp(s) Dijon mustard
  • 1 homemade or frozen store-bought pie shell
  • 4 tbsp(s) dried tarragon
  • To taste salt and pepper

Cooking Instructions

Bake the pie shell until golden. Remove from the oven and brush the bottom with the Dijon mustard. Arrange the tomatoes, and onion in layers in the pie shell, sprinkling each layer with tarragon (you should have about three layers of each). Sprinkle each layer with salt and pepper. To prevent the crust from becoming soggy, you could also remove the juicy center from one or two layers of tomatoes. Cover with the grated cheese and bake at 350°F for about 45 minutes or until cheese is melted and golden.

Prep Time

45 minutes

Cook Time

15 minutes




Family recipe

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