Tomato Tart
Ripe summer tomatoes on buttery flaky puff pastry with a savory backbone from the Dijon mustard and melted comforting Emmental cheese on top. This is the Provence-style tomato tart!
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
Instructions
1. Slice and drain the tomatoes
- Slice the tomatoes into neat rounds, lay them on kitchen paper, sprinkle lightly with salt, and leave for 20–30 minutes to draw out the excess water. Pat dry before using. This is what keeps the pastry crisp.
2. Preheat and prepare the pastry
- Preheat the oven to 200°C (180°C fan). Unroll the puff pastry on baking paper and transfer to your tart tin, or lay it 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.
3. Spread the mustard
- Spread a generous layer of Dijon over the pastry base, leaving a border of about 2cm at the edges.
4. Add cheese and tomatoes
- Sprinkle most of the Emmental over the mustard, then arrange the drained tomato slices over the cheese, overlapping them slightly.
5. Season and finish
- Season with salt and pepper, scatter over the remaining cheese and a few thyme leaves, and drizzle with the olive oil. Brush the pastry edges with egg yolk for a glossy finish and scatter black and white sesame seeds around the crust.
6. Bake
- Bake for 30–35 minutes, until the pastry is deeply golden, the edges crisp and the tomatoes soft and melting.
7. Serve
- Let it cool for about 10 minutes so the slices lift easily. Serve just warm or at room temperature with a salad, or cold for a picnic.