Recipe

Tomato Tart Recipe

	Unswissmiss / All my dishes 1 year, 3 months ago Admit it: your tomato tarts always come out soggy. This one won't. The minimalist approach allows great tomatoes to really shine through, and when paired with a salad, this tart makes for a fast, easy, and light lunch or supper. Prep:10m Cook:20m Servings:4	Unswissmiss
	french easy quick cheap colorful

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Ingredients

1 sheet puff pastry or pâte feuilletée, pre-rolled if possible (approx 230 g)

3 Tbsp mustard

150 g finely grated Emmentaler (Swiss) cheese

2 Tbsp dried herbes de Provence (or a mixture of thyme, marjoram, rosemary, and basil)

3-4 ripe tomatoes

2 Tbsp grated Parmesean cheese

salt

Directions

Preheat oven to 375 F (190 C, or 175 C with a convection oven).

If necessary, roll out the pastry to approximately a 28 cm square. Fold in 1 cm along each edge to form a border. Prick the central area all over with a fork, to keep the pastry from puffing up.

Spread the mustard thinly on the bottom of the pastry.

Scatter half the Emmentaler cheese over the mustard.

Sprinkle 1 Tbsp of the herbes de Provence over the cheese.

Bake the pastry for 5-10 minutes, until the cheese is just melted.

While the pastry is baking, slice the tomatoes, discarding the ends.

When the cheese is melted, remove the pastry from the oven.

Immediately cover the melted cheese with the sliced tomatoes. Sprinkle tomatoes with salt to taste. Quickly top with the remaining Emmentaler and herbes de Provence. Finish with a scattering of Parmesean.

Return the pastry to the oven and bake until cheese is melted and bubbling, and the crust is golden-brown.

Cut into quarters and serve immediately.

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Comments

borinda 1 year, 3 months ago said:
AHA! I like your puff pastry approach to a good crust for what does indeed turn out too moist. Leave it to you to have a great answer.

unswissmiss 1 year, 3 months ago said:
Though the tomatoes I used were juicy and vine-ripe, and I didn't drain on paper towels, the crust remained light and crispy. Hard to tell if it's my method, or the oven!