Juicy tomatoes, fresh summer herbs and tangy delicious mustard packed in puff pastry: this French rustic tomato tart is the ultimate "Summer in a bite" for me. Perfect for a quick lunch, a picnic or a dinner party with a touch of South of France.
1diskpuff pastryjust make sure it's Vegan by reading the ingredients
1 tbspDijon mustard
1onion
2tbspEVOOseparated
5 or 6tomatoes(to use canned tomatoes, read the notes)
1clovegarlic
1handfulfresh herbsI used thyme and basil
4tspHerbes de Provenceor dry marjoram, rosemary, thyme, and oregano
salt and pepperto taste
Instructions
Start by slicing one big onion, and put it in a pan with 1 tbsp olive oil.
Let it cook until soft.
Then turn off the stove and let cool down.
In the meantime, preheat your oven to 180°C/360°F and finely slice your tomatoes.
Unroll the puff pastry in a tart pan and poke the dough all over with a fork.
Evenly spread the Dijon mustard thinly on the bottom.
Add the cooked onions to the bottom of the tart and spread evenly.
Sprinkle some salt and Herbes de Provence.
Top with the tomato slices, placing them nicely to cover completely the bottom of the tart.
Add the thinly sliced garlic clove.
Sprinkle the rest of the Herbes the Provence and fresh thyme, add salt and pepper and lightly pour the other tbsp of olive oil.
Fold the edge of the puff pastry over the filling to obtain a rustic look.
Now put in the oven, bake for 40 minutes, then remove, and set aside for 10 minutes to cool down before serving.
To serve drizzle with a few drops of olive oil, top with fresh basil, sprigs of fresh thyme. Can be served lukewarm or cold.
Bon appetit!
Notes
If instead of fresh, ripe tomatoes you have to use canned ones, just make sure to use good quality canned tomatoes (I would personally choose an Italian variety like these Organic San Marzano Italian Plum Tomatoes, but I'm 100% biased), drain them, cut them in slices and place them over paper towels for at least 1 hour in order to absorb the liquid. At that point, you can go ahead with the rest of the recipe.