Rosé Pairing Suggestion: French Tomato & Mustard Tart

Rosé Pairing Suggestion: French Tomato & Mustard Tart

Jul 03, 2023Perrine Prieur

Looking for the perfect dish to pair with your summer rosé stash? Perrine loves this classic tomato & mustard tart.

We suggest these rosé's but let us know which you chose!

2022 Domaine de Fontsainte Corbières "Gris de Gris", Languedoc-Roussillon, France

      2022 Domaine Gueneau Sancerre Rosé "Chavignolet", Loire Valley, France


          2021 Cowhorn Vineyard & Garden Rosé, Applegate Valley, Rogue Valley, Oregon, USA



              1 pâte brisée or puff pastry
              3 large tomatoes cut into ⅛ slices
              3 medium onions finely sliced
              1 cup or more Parmesan, Pecorino Romano, Comté, Gruyère, Cantal, fromage de chèvre grated
              2 tablespoon coarse Dijon mustard
              1-2 tablespoon balsamic vinegar
              1 teaspoon sugar
              1 teaspoon herbes de Provence ou oregano
              olive oil
              salt, pepper



              1. Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
              2. Preheat oven at 390F.
              3. On a cutting board, sliced the tomatoes (⅛ inches) and put them on a plate. Salt them lightly and set them aside. This step will help to remove some juice from the tomatoes so the crust will not be too soggy (*).
              4. In a skillet, on medium-low heat, add 1 tablespoon olive oil, add the onions with salt, pepper, herbes de Provence, and let them cook until soft. Add a splash (about 1-2 Tbsp) of balsamic vinegar and sugar. Cook until the onions absorb all the vinegar and there is no juice. Set aside.
              5. Take your tart pan from the fridge. Spread evenly Dijon Mustard all over the bottom in a fine layer. Sprinkle evenly grated cheese on top. Scatter ¾ of the onions on the cheese. Take each tomato slice by shaking them gently before placing them nicely on the tart.
              6. Add the ¼ left onions on the top and sprinkle more grated cheese if you want. Drizzle some olive oil.
              7. Cook for 25 - 30 minutes until the crust and the cheese are lightly golden.
              8. Enjoy this delicious tart with a green salad on the side!


              Bon Appétit!

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