Tomato Tart
Golden, flaky puff pastry spread with mustard, then topped with ripe tomatoes and melted Emmental, baked until the pastry crisps and the cheese bubbles. The mustard adds a sharp, tangy kick that cuts through the sweet tomatoes and nutty cheese. Feel free to serve it warm with a leafy salad or pack it up for a countryside picnic!
Ingredients
- 1 all-butter puff pastry ready-rolled or homemade, about 250–300g
- 5 tomatoes ripe
- 2 tbsp mustard Dijon
- 200 gr Emmental cheese grated
- 2 tbsp olive oil
- thyme optional
- salt and black pepper
- 1 egg yolk for glazing
- sesame seeds black and white
Equipment
- 1 baking tray or tart tin (28–30cm)
Instructions
1. Preheat and prepare
- Preheat the oven to 200°C (fan 180°C). Unroll the puff pastry on baking paper and transfer to your tart tin or lay directly on a baking tray for a free-form rustic tart. If using a tin, gently press around the edges. Prick the base all over with a fork.
2. Spread the mustard
- Spread a generous layer of Dijon mustard over the pastry base.
3. Add cheese and tomatoes
- Sprinkle most of the Emmental cheese over the mustard. Slice the tomatoes into neat rounds and arrange over the cheese.
4. Season and finish
- Season with salt and pepper, sprinkle on remaining cheese and a few thyme leaves. Brush pastry edges with egg yolk for a glossy finish and scatter the black and white sesame seeds around the crust (if you feel fancy!).
5. Bake
- Bake for 30–35 minutes, until the pastry is deeply golden, the edges crisp, and the tomatoes melting.
6. Serve
- Let cool for a few minutes so slices lift easily. Serve just warm or at room temperature with salad, or eat cold for a picnic.