This year I bought one Mortgage Lifter tomato plant to see how it does in my microclimate. Very well, is the answer to that question. This was the first big tomato of the year, so I decided to make a classic tart with it to show off its color and size.
If you search the web for “tarte tomate à la moutarde,” you will see hundreds of beautiful examples of a French preparation for summer tomatoes. The basic “recipe” is a pastry crust, a layer of mustard, and sliced tomatoes. Herbs can be added as well as cheese. Some cooks hide cheese under the tomatoes, while others put it on top.
I made a basic, flaky pie pastry with butter, brushed on about a quarter cup of a mix of Dijon and coarse-grained mustards, sprinkled on some thyme leaves, then put the sliced tomato on top. Crumbles of a fresh goat’s milk cheese topped it off, and it went into the convection toaster oven to bake. Any tomato scraps are, of course, the spoils due the chef. A friend gave us some smoked salt he made, and I’ve been enjoying it on fresh tomatoes. The hickory-smoked salt did not disappoint here.
There should be leftovers, but there almost never are. The combination of the buttery crust, sharp mustard, sweet, jammy tomato and melty cheese is too irresistible. Give it a try!