Tomato Honey Mustard Dill Tart

Let’s talk tart. We’re diving fork-first into a Tomato Honey Mustard Dill Tart that struts out of the oven like it owns the place. This savory-sweet dream starts with a homemade crust. Dense. Rustic. The kind that says, “Yes, I bake,” even if you usually just microwave.

Now, onto the magic. You whisk together sour cream, milk, heavy cream (because one cream is never enough), eggs, honey, and a healthy dollop of spicy mustard. Why spicy mustard? Because life’s too short for boring condiments. But hey, if your tastebuds are shy, feel free to swap in a milder one. This Tomato Honey Mustard Tart doesn’t judge.

Enter dill. Fresh and fabulous, it brings that bright, herby punch that makes your tastebuds do a happy little shimmy. Whisk that dill right into your creamy mix and pour it all into your blind-baked, thick, rustic crust. Yes, blind bake. Don’t skip that step unless you’re into soggy bottoms and culinary disappointment.

Next up? Tomatoes! I use a handful of colorful mini tomatoes—red, yellow, orange, purple—all those sunset shades that make your tart look straight out of a magazine. But let’s be real: use what’s in the fridge. Ugly tomatoes still taste cute.

Now, if you want to impress your brunch guests (or your cat), get artsy. Swirl fresh dill sprigs around the tomatoes in this Tomato Honey Mustard Tart. Think edible wreath, but with less pine and more flavor. Pop the whole thing into the oven and bake until the filling is firm, golden, and ready to party—about 25 minutes.

Honey and Mustard – Like Fred & Ginger

Why does honey and mustard work so well together, you ask? It’s that perfect balance. Sweet meets tangy. Sass meets class. It’s like a flavor rom-com, and everybody wins.

Serve warm or cold, brunch or dinner. This tart doesn’t care what time it is—it just wants attention. And seconds. Definitely seconds.

Print

Tomato Honey Mustard Dill Tart

Course Brunch, Dinner, Lunch

Cuisine American

Keyword honey mustard, savory tarts, Summer Tarts, Tomato dill tart, Tomato Tart

Prep Time 45 minutes

Cook Time 25 minutes

Chill Time: 1 hour

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the Crust:

• 4 cups all-purpose flour
• 1 teaspoon table salt
• 1 cup cold Butter cut into pieces
• 2 eggs

For the filling:

• 2 eggs
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/3 cup milk
• 2 tablespoons honey plus 1 tablespoon for drizzling
• 1/3 cup spicy mustard
• Kosher salt and freshly ground pepper
• 2 tablespoons finely chopped dill plus a few sprigs for decoration.
• 4 cups mini tomatoes

Instructions

1. Make the Crust:
2. Place the butter pieces in the freezer for 10 minutes.
3. Whisk together the flour and salt.
4. Place the flour and butter in a food processor and pulse until the mixture reaches a crumbly texture.
5. Pulse in the eggs.
6. Transfer to a lightly floured surface and knead briefly to make sure everything is combined.
7. Wrap the dough in plastic cling film and chill for 1 hour.
8. Preheat the oven to 400°F.
9. Roll the dough out into a rectangle between 2 sheets of parchment paper, slightly larger than the baking sheet.
10. Remove the top layer and place the dough on a baking sheet.
11. Pinch the frame all around to create a shell.
12. Use a fork to stick holes in the bottom. Bake for 10 minutes.

Make the filling:

1. Whisk together the eggs, heavy cream, sour cream, milk, honey, and mustard.
2. Whisk in the dill.
3. Season with kosher salt and freshly ground pepper.
4. Pour the mixture into the shell.
5. Arrange the tomatoes on top.
6. Turn the oven down to 350°F
7. Bake for 25 minutes.
8. Let cool for 15 minutes.
9. Cut and serve.

So, do you like this Tomato Honey Mustard Dill Tart? Then also check out some of these other delicious recipes:

WHOLE WHEAT RED BEET BREAD

ZUCCHINI DILL FRITTERS WITH FETA DIP

PRESERVED LEMON DILL MAC-N-CHEESE