Ingredients
Check off ingredients as you go
Makes 1 tart, 24 cm (9½ inch) in diameter
- 1 sheet puff pastry
For the filling
- 5-6 ripe tomatoes
- 1-2 scallions (spring onions)
- 1 level Tbsp garlic powder
- 3 heaped Tbsp mixed fresh herbs (rosemary, chives, thyme, basil, parsley…)
- Salt, pepper
- Mustard (whole-grain, preferably)
- A generous drizzle of olive oil
Unroll the pastry and fit it into the tart pan. Prick it all over with a fork and chill.
Slice the tomatoes fairly thinly, removing the green core if it’s hard. Put them in a bowl with the chopped herbs and the sliced scallions, season with salt and pepper, and pour over a generous drizzle of olive oil (you can do this step a few hours ahead).
Preheat the oven to 180°C (350°F) (if your oven has a pizza setting, use it).
Brush the bottom of the pastry with mustard, then arrange the tomatoes and herbs evenly on top, leaving the marinade liquid behind.
- 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 sprinkle 3 Tbsp of grated Parmesan, Comté or Emmental over the pastry base.