Ingredients
Check off ingredients as you go
For 1 tart (9.5 inches diameter)
- 1 puff pastry sheet
For the filling
- 5-6 ripe tomatoes
- 1-2 green onions or scallions
- 1 level tbsp garlic powder
- 3 heaping tbsp mixed fresh herbs (rosemary, chives, thyme, basil, parsley…)
- Salt, pepper
- mustard (whole grain preferred)
- a generous drizzle of olive oil
Unroll the pastry and place it in the tart pan. Prick with a fork and refrigerate.
Cut the tomatoes into fairly thin slices, removing the green core if it’s hard. Place them in a bowl with the chopped herbs and sliced green onions, season with salt and pepper, drizzle generously with olive oil (you can do this step several hours ahead).
Preheat the oven to 180°C (350°F) (if you have a pizza setting, select it).
Brush the tart base with mustard, then arrange the tomatoes and herbs evenly on top, leaving behind the marinade liquid.
- Bake for 30 to 40 minutes (check that the pastry is cooked through) and serve warm or cold.
Tips For a cheese version, you can add 3 tablespoons of grated Parmesan, Comté, or Emmental on the pastry base.