How to make it

  • 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.

Reviews & Comments 3

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  • noir 11 years ago
    I am a very big fan of Tomato Tarts...this sounds like a winner for moi! Thank you for the recipe!
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  • unswissmiss 11 years ago
    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!
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  • borinda 11 years ago
    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.
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