🍅 Tomato and mustard tart

6 servings · prep 15 min · cook 35 min

Ingredients

• 1 shortcrust pastry
• 2 tbsp mustard
• 6 ripe tomatoes
• 150 g grated cheese
• 2 tbsp olive oil
• Herbes de Provence, salt, pepper

Method

1. Heat the oven to 190 °C and line a tin with the pastry.
2. Spread the base with mustard: it acts as a barrier and stops the pastry going soggy.
3. Scatter over half the cheese.
4. Slice the tomatoes, salt them and let them drain 10 min on paper towel.
5. Arrange them in a rosette, add the rest of the cheese, the herbs and a drizzle of oil.
6. Bake 35 min. Let it cool a little before cutting, or the tart collapses.

Adapted from Matins & tartes salées

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