Tomato and Mustard Tart

A crispy shortcrust pastry topped with a thin layer of mustard and melted tomatoes. The melted cheese binds it all together while Provence herbs fill the air with aroma.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 443
• Protein: 12 g
• Carbs: 40 g
• Fat: 26 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 2 tbsp Mustard ( Dijon style )
• 4 piece Round tomato ( sliced )
• 100 g Emmental cheese ( grated )
• 1 tbsp Dried Herbs de Provence ( dried )
• 1 tbsp Extra virgin olive oil ( drizzled )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preheating and pan preparation

   Preheat your oven to 200°C. Line a tart tin with the shortcrust pastry. Prick the bottom with a fork to prevent the pastry from bubbling up while baking.

2. The mustard base

   Spread the mustard over the entire bottom of the tart using the back of a spoon. The layer should be thin and even to avoid making the pastry soggy.

3. Slicing and assembly

   Slice the tomatoes into even rounds. Arrange them in a circular pattern over the mustard, overlapping them slightly as they will shrink during cooking.

4. Seasoning and baking

   Sprinkle with emmental cheese, Provence herbs, salt, and pepper. Drizzle with olive oil. Bake for 35 minutes until the crust is golden brown and the tomatoes are tender.

Chef's tips

• If your tomatoes are very juicy, sprinkle a tablespoon of durum wheat semolina over the mustard before adding the tomatoes to absorb excess water.
• Take the pastry out of the fridge at the last minute so it stays firm and easy to handle.

Storage

Store leftovers in the fridge for 48 hours. Reheat in the oven to maintain the pastry's crispness; avoid the microwave.