Generous, crispy and made for sharing, this mustard, Comté and tomato sun tart is perfect for an aperitif, a savoury brunch or a comforting starter. Pommery® Meaux Mustard brings its wholegrain texture, rounded flavour and gentle spice, pairing beautifully with melted cheese, tomatoes and thyme. A simple, eye-catching and delicious recipe to place at the centre of the table.
Serves: 2 people • Preparation: 15 minutes • Cooking: 25 minutes • Difficulty: easy
Ingredients
Pommery® Meaux Mustard
2 round puff pastry sheets
100 g Comté cheese, grated or thinly sliced
8 to 10 cherry tomatoes or 1 small firm tomato
1 tablespoon olive oil
1 egg yolk for glazing
A few sprigs of fresh thyme or 1 pinch of dried thyme
Salt and freshly ground black pepper
Optional: sesame or poppy seeds for finishing
Recipe method
Prepare the oven. Preheat the oven to 180°C. Unroll the first puff pastry sheet onto a baking tray lined with parchment paper, keeping its round shape.
Add the mustard base. Spread a thin layer of Pommery® Meaux Mustard over the pastry, leaving about 1 cm around the edge. Avoid using too much: the goal is to add flavour without making the pastry soggy.
Add the filling. Scatter the Comté over the mustard layer. Cut the cherry tomatoes into small pieces or thin slices, then add them on top. Drizzle lightly with olive oil, add thyme, a little black pepper and a small pinch of salt.
Close the tart. Cover with the second puff pastry sheet. Press the edges gently to seal both layers together. Place a small glass in the centre of the tart to mark the middle, without pressing too hard.
Shape the sun. Using a sharp knife, cut regular strips from the central glass to the outer edge. Gently twist each strip in the same direction to create the sun rays.
Glaze the pastry. Remove the glass, brush the tart with beaten egg yolk, then sprinkle with sesame or poppy seeds if desired. This helps create a beautifully golden and crisp finish.
Bake. Bake for about 25 minutes, until the sun tart is puffed, golden and crisp. If the edges brown too quickly, lower the oven temperature slightly towards the end.
Serve. Let the tart cool for 5 minutes before serving. Each person can pull apart the rays by hand for a simple, generous and convivial tasting moment.
💡 Perfect pairing: Serve this sun tart with a green salad, an heirloom tomato salad or crunchy raw vegetables. For an even more indulgent version, add thin slices of cured ham, a few black olives or caramelised onions to the filling.
Our mustard, Comté & tomato sun tart with Pommery® Meaux Mustard
This mustard and Comté sun tart is an easy, convivial recipe, perfect for a homemade aperitif, brunch or starter to share. The combination of crispy puff pastry, melted cheese, tomatoes and wholegrain mustard creates a delicious balance of crunch, softness and character. Thanks to Pommery® Meaux Mustard, this savoury sun tart recipe gains depth and authenticity with a distinctive grainy signature, ideal for elevating classic French-inspired cooking.
