Cheesy tomato and mustard tart

Halfway between a tart and a quiche, this is a no-fuss, easy savoury dish to whip up for brunch. Enjoy a slow start to the day with the family, or make it the night before and take a slice for a quick grab-and-go breakfast on a busy morning.

By Nici Wickes
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
For more ideas like this, try one of our easy vegetarian pie recipes. From spinach and cheese to vege-friendly versions of cottage pie, these recipes are sure to go down a treat!


  • 2 sheets puff pastry
  • 3 tbsp wholegrain mustard
  • 1 cup cheese, grated – Nici used Gruyère
  • 8-10 vine-ripened tomatoes, sliced thinly
  • 2/3 cup cream
  • 2 eggs
  • 3 tbsp fresh thyme leaves
  • 1/2 tsp sea salt, plus ¼ tsp black pepper


  • 1
    Heat oven to 180°C and place a tray in to preheat. Line a tart tin with the pastry, pressing it firmly into the edges and up the sides.
  • 2
    Evenly spread the mustard over the pastry and sprinkle on half of the cheese.
  • 3
    Lay out the tomato slices, slightly overlapping, to cover the cheese.
  • 4
    Whisk the cream, eggs, thyme and seasoning together until just combined. Slowly pour this into the tart. Sprinkle over the remaining cheese.
  • 5
    Place it on a heated tray, reduce the oven to 160°C and cook for 45 minutes. It will puff up and sink again when removed from the oven.
  • 6
    Cool for 10 minutes before slicing and serving.

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