French Tomato Tart

You definitely want to use the best tomatoes you can find in this dish. Because they are the prominent flavor if you pick a bland tomato from the grocery store you'll end up with a bland tart, and that isn't a way to entertain.

This is to coat the bottom of the par-baked crust. Depending on the mustard you choose the spreadability will vary so you may need more or less. For example a smooth Dijon will be able to coat the entire bottom of the tart in about 2 tablespoons while something whole grain (recommended) might take three or even four tablespoons.

thinly sliced

very finely chopped. If you have a grinder you can actually use that to pulverize the rosemary into a powder since large pieces of rosemary can be difficult to eat.

As needed. I recommend a regular kosher salt for the salting of the tomatoes step but highly recommend a finishing salt like fleur de sel to sprinkle on top at the end.

Optional. This is entirely up to you if you want to add it. I like to add it but it does make it slightly different than a classical tomato tart so if it is your first time and you want to try the authentic version I would leave it out. And then on your second (and probably every one after) go you can add it.

Freshly cracked, to taste. Optional.

As needed

Optional.

AP

chilled, cut into small cubes or grated

ice cold