The Mate's Tomato Tart

Easy to prepare. Even the river barge's mate can do it.


  • pate brise pastry for a 10 inch tart pan
  • 4 tablespoons Dijon mustard
  • 2 or 3 large ripe tomatoes
  • 2 or three leeks, white and light green portions, cut into coins
  • 2-3 tablespoons olive oil
  • 2 tablespoons of capers
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh chives, chopped (optional)
  • 1/2 cup of grated french cheese
  • salt and freshly ground pepper to taste

YIELD: makes one 10 inch pie

COURSE: Sandwiches and Lunch



  1. Preheat the oven to 425 degrees F.
  2. Make your pie shell using this recipe Line a tart pan with pastry. Flute or fold the edges neatly. Bake the empty tart for 5 minutes to avoid a soggy bottom in the finished dish.
  3. Brush a thick layer of Dijon mustard across the inside bottom of the pan. Layer slices of tomato and leek across the pan. Drizzle with a little olive oil. Sprinkle with the capers and fresh herbs, salt, and pepper. Top with the grated cheese.
  4. Bake for 15 to 20 minutes, until the pastry is golden and crisp. Slice and serve warm.