Tomato Tart
From unswissmiss 16 years ago
- 20 minutes to make
- Serves 4
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.
Ingredients
- 1 sheet puff pastry or pâte feuilletée, pre-rolled if possible (approx 230 g) shopping list
- 3 Tbsp mustard shopping list
- 150 g finely grated Emmentaler (Swiss) cheese shopping list
- 2 Tbsp dried herbes de provence (or a mixture of thyme, marjoram, rosemary, and basil) shopping list
- 3-4 ripe tomatoes shopping list
- 2 Tbsp grated Parmesean cheese shopping list
- salt shopping list
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.
People Who Like This Dish 5
- noir Boston, MA
- ecoveg Montreal, CA
- unswissmiss Basel, CH
- kari46 Jonesborough, TN
- borinda SoCal, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 3
-
All Comments
-
Your Comments