Tangy Tomato Tart (Pie)
"I am an American living in France and have had a few experiences with making a traditional 'Tarte Tomate' recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don't usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe."
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10 inch) unbaked flaky pie crust
- 3 sprigs fresh oregano, leaves removed
- 3 sprigs fresh thyme, leaves removed
- 1 1/2 tablespoons grainy Dijon mustard
- 1 1/2 teaspoons honey
- 1 teaspoon pressed garlic
- 6 tablespoons olive oil
- 3 tomatoes, cut into 1/4-inch slices
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 sprig fresh oregano, leaves removed
- 1 sprig fresh thyme, leaves removed