Tarte à la Tomate
If you use store-bought pastry, this savoury tart is simple to make. Two key ingredients, ripe tomatoes and mustard, are critical to the pie's flavour. It makes for a perfect appetizer or lunch dish with a salad.
Ingredients
- 1 package pâte à tarte feuilletée In North America, buy puff pastry
- 1/3 cup Dijon mustard use grainy mustard for the best flavour
- 4 medium tomatoes ripe
- to taste salt and pepper
- to taste herbes de Provence dried (or use a mixed Italian blend)
- a sprinkle olive oil
Instructions
- Preheat the oven to 350°F (180°C)
- If frozen, follow the instructions to unthaw the pâte à tarte feuilletée (puff pastry). Roll it out into a thin circle and place it on parchment paper and place on a rimmed baking sheet.
- Spread the grainy mustard liberally over the pie crust.
- Wash the tomatoes, cut them into slices, and then place them on the crust.
- Sprinkle the tomatoes generously with herbes de Provence, salt and pepper.
- Pour a little bit of olive oil over the top.
- Bake for 25-30 minutes until the crust is golden and the tomato juices have disappeared.
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