I am hoping to share more delicious recipes soon but for now, I am getting used to our new house and more than anything, a kitchen that needs a bit of work (some of which might have to wait a little while). I also need to figure out the best place for me to work on images while things are still a bit messy.
For now, this delicious tomato mustard tart will do.
For this recipe, which is relatively easy, I also added a drizzle of parsley and garlic oil on top since I have been enjoying those flavours a lot lately (see the delicious roasted tomatoes recipe I shared last month).
Have you ever had French tomato and mustard tart?
What are your favourite summer time savoury tarts?
Ingredients (serve 6)
1 puff pastry dough*
2 tablespoons Dijon mustard
4 thinly sliced tomatoes
2 tablespoons olive oil
2 minced garlic cloves
1 tablespoon finely chopped flat leaf parsley
1. Preheat the oven to 180°C (160°C fan).
Line a 30cm diameter loose-bottomed tart tin with greaseproof baking paper. Then line it with the puff pastry dough (my dough came as a rectangle so I trimmed the edges and used the excess dough to fill gaps in my round tin). Prick the dough with a fork.
2. Spread the Dijon mustard evenly on the bottom of the tart then layer with the tomato slices.
3. In a small bowl, mix the olive oil, garlic, parsley, a pinch of salt and a pinch of pepper together. Drizzle over the tomatoes.
4. Place the tart on the middle shelf of the oven and bake for 40 to 45 minutes (check halfway through and if the pastry is browning too fast, cover the tart with a sheet of aluminum foil before continuing with the baking).
5. Leave to rest for 5 to 10 minutes before removing the tart from the tin and transferring onto a large serving plate.
Serve your tomato and mustard tart slices with a side salad. This savoury tart is as good hot or cold. It would be a perfect dish to bring to a picnic too.
* I used an all-butter pastry dough but you could easily use a dairy free option for a vegan tomato and mustard tart.