Tomato and Mustard Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 2 tbspMustard (Dijon style)
- 4 pcRound tomato (sliced)
- 100 gEmmental cheese (grated)
- 1 tbspDried Herbs de Provence (dried)
- 1 tbspExtra virgin olive oil (drizzled)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store leftovers in the fridge for 48 hours. Reheat in the oven to maintain the pastry's crispness; avoid the microwave.
