Tomato Tart from Berry
Golden, flaky puff pastry spread with mustard, then topped with ripe tomatoes and melted Emmental, baked until the pastry crisps and the cheese bubbles. The mustard adds a sharp, tangy kick that cuts through the sweet tomatoes and nutty cheese. This tart from the Berry region is bursting with sunshine flavour and delivers every time! Feel free to serve it warm with a leafy salad or pack it up for a countryside picnic!
Ingredients
- 1 all-butter puff pastry ready-rolled or homemade, about 250–300g
- 5 tomatoes ripe
- 2 tbsp mustard Dijon
- 200 gr Emmental cheese grated
- 2 tbsp olive oil
- thyme optional
- salt and black pepper
- 1 egg yolk for glazing
- sesame seeds black and white
Equipment
- 1 baking tray or tart tin (28–30cm)
Instructions
- 1. Preheat and preparePreheat the oven to 200°C (fan 180°C). Unroll the puff pastry on baking paper and transfer to your tart tin or lay directly on a baking tray for a free-form rustic tart. If using a tin, gently press around the edges. Prick the base all over with a fork.
- 2. Spread the mustardSpread a generous layer of Dijon mustard over the pastry base.
- 3. Add cheese and tomatoesSprinkle most of the Emmental cheese over the mustard. Slice the tomatoes into neat rounds and arrange over the cheese.
- 4. Season and finishSeason with salt and pepper, sprinkle on remaining cheese and a few thyme leaves. Brush pastry edges with egg yolk for a glossy finish and scatter the black and white sesame seeds around the crust (if you feel fancy!).
- 5. BakeBake for 30–35 minutes, until the pastry is deeply golden, the edges crisp, and the tomatoes melting.
- 6. ServeLet cool for a few minutes so slices lift easily. Serve just warm or at room temperature with salad, or eat cold for a picnic.