TOMATO & MUSTARD TART
300g pastry – short or flaky
¼ cup Dijon mustard, wholegrain
1 clove garlic, crushed
3-4 large ripe tomatoes, thinly sliced
1 cup grated Gruyere
2 tablespoons fresh thyme leaves
2 tablespoons extra virgin olive oil
½ tablespoon salt
Preheat the oven to 170°C. Place oven tray in to heat.
Lightly knead pastry into a ball then roll out to line a 20cm x 26cm (approx.) tart tin, or oven tray. If using an oven tray, build the edges up slightly, by folding the pastry in, to form a rim.
Mix together the mustard and crushed garlic and spread over the bottom of the pastry. Sprinkle the cheese over it and arrange the tomato slices over the cheese, overlapping them slightly. Sprinkle with the thyme, drizzle of olive oil and sea salt.
Bake on pre-heated oven tray in the middle of the oven until the pastry is golden brown and the tomatoes are very soft and a deep, rich red. This will take about 30-40 minutes. Keep an eye on it after about 25 minutes to ensure that the edges of the pastry don’t burn. Cover roughly with tin foil if they look too brown.
Serve hot, at room temperature or cold.