Tomato and Mustard Tart
This tart is simple and tasty, and it travels well as a picnic item. Don’t be put off by the amount of mustard used –
it works well.
it works well.
4
Serves:Ingredients
2 sheets store-bought savoury short pastry,
rolled a bit thinner
3–4 large ripe tomatoes, thinly sliced
½ teaspoon salt
¼ cup Dijon mustard
1 clove garlic, crushed
1 cup grated Gruyère
2 tablespoons fresh thyme leaves
salt and pepper
2 tablespoons extra virgin olive oil
rolled a bit thinner
3–4 large ripe tomatoes, thinly sliced
½ teaspoon salt
¼ cup Dijon mustard
1 clove garlic, crushed
1 cup grated Gruyère
2 tablespoons fresh thyme leaves
salt and pepper
2 tablespoons extra virgin olive oil
Method
Preheat oven to 180°C. Lightly grease a 30cm-diameter pie dish, pizza
tray or oven tray and line with pastry. If using an oven tray, you will need
to build up the edges of the pastry to form a rustic-looking rim to contain
the filling.
Mix together the mustard and garlic and spread over the bottom of the
pastry. Sprinkle the cheese over and arrange overlapping tomato slices
over on top. Sprinkle with the thyme, salt and pepper and drizzle with
olive oil. Bake in the middle of the oven for 30–40 minutes until the pastry
is golden brown and the tomatoes are very soft and a deep, rich red. Check
after about 25 minutes to ensure that the edges don’t burn. If the edges are
getting too dark, cover with foil.
Serve hot, at room temperature or cold.
