French cuisine · Dough, Pasta & Rice

Tomato and Mustard Tart

Puff pastry tart with Dijon mustard on the base, densely layered tomato slices, herbes de Provence and grated cheese.

Ingredients · for 6 servings

• 1 puff pastry sheet
• 800 g ripe tomatoes
• 2 tbsp Dijon mustard
• 150 g gruyère
• 2 tsp herbes de Provence
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp breadcrumbs
• Salt, pepper

Instructions

1. Cut the tomatoes into 5 mm thick slices, place on paper towels, salt lightly and let drain for 15 min. so the tart doesn't get soggy.
2. Line a 26 cm tart pan with the puff pastry and its paper, prick the base densely with a fork and pull up the edge by 1 cm.
3. Spread the Dijon mustard thinly over the base and dust with the breadcrumbs – they absorb the tomato juice.
4. Sprinkle on half of the grated gruyère, arrange the dried tomato slices tightly overlapping like roof tiles, and sprinkle with the finely grated garlic, pepper and herbes de Provence.
5. Cover with the remaining cheese, drizzle with the olive oil and bake in the preheated oven at 200°C for 30–35 min., until the edges have risen high and the tomatoes are lightly browned at the rim.
6. Let the tart rest on the sheet for 10 min. so it firms up for slicing, and cut into pieces while lukewarm.