Mini Dijon Mustard-Tomato Tarts

'Tarte a la Moutarde et a la Tomate,' the French tomato tart with mustard, is one of my favorite things to make with fresh ripe tomatoes. But after cutting, it starts looking a bit messy, so for guests, I bake these mini tarts. The low-fat crust is like a German Quark-Oelteig which I make with Greek yogurt (easier to find in the United States than quark, and less expensive).

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 173 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 pinch salt
• 1 ⅓ cups all-purpose flour
• salt and ground black pepper to taste
• ¼ cup extra virgin olive oil
• 2 tablespoons canola oil
• 2 tablespoons Dijon mustard
• 3 tablespoons finely chopped fresh basil
• 1 cup grated Gruyere cheese
• ⅓ cup plain fat-free Greek yogurt
• 3 tablespoons finely chopped flat-leaf parsley
• 3 medium tomatoes, cut into 1/2-inch slices
• 2 cloves roasted garlic, mashed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.

Step 2

Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt; stir until everything holds together.

Step 3

Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.

Step 4

Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.

Step 5

Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.

Step 6

While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.

Step 7

Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.