Mustard tomato tart

This mustard tomato tart is in essence, a shortcrust pastry, some mustard and cut tomatoes.  Depending on what you may have at hand in the kitchen or the garden, you can obtain a variety of results.  On its own, the mustard tomato tart is quite a light meal. So, a side-salad is required.

If you are in a hurry, feel free to use ready-made pastry, puff pastry works well with it too.  Otherwise, make a shortcrust pastry, let it rest for half an hour at least, and you are good to go.

For the mustard, I use the plain Dijon mustard.

This recipe is for the mustard tomato tart I made recently, you can change the ingredients placed on top of the tomatoes to accommodate what you have available (capers, asparagus, anchovies, olives, blue cheese, prosciutto, etc).  Remember to keep it light!

Ingredients:

• 1 shortcrust pastry or puff pastry, either bought or homemade.  Making shortcrust pastry is easy, see HERE on my blog.
• 2 to 3 tomatoes
• 1.5 tablespoon of dijon mustard (more or less)
• Cheese (Grana Padano or similar)
• Enoki mushrooms (1/4 pack)
• olive oil
• Fresh garden herbs (thyme and rosemary)

Method:

1. Heat oven to 170°C
2. Roll the pastry to the dimension of your tart tin
3. Spread the mustard on the base
4. Place sliced tomatoes over the mustard
5. Add the shredded cheese, enoki mushrooms, thyme and rosemary
6. Bake until cooked.