Tart au Tomate e Mutarde a la Provençal
A really delicious savory tart to make with the end-of-summer tomatoes. Can be served room temperature, but I think it's better warm.
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- bread crumbs
- italian seasoning
- 1 sheet puff pastry
- 1.5 tablespoons tomato paste or sauce
- 5 whole tomatoes sliced thin
- Carbohydrate 7.50411378259197 g
- Cholesterol 0 mg
- Fat 4.76235288550461 g
- Fiber 0.534682690973521 g
- Protein 1.46260993634074 g
- Saturated Fat 1.03655955137383 g
- Serving Size 1 1 (19g)
- Sodium 110.531827038223 mg
- Sugar 6.96943109161845 g
- Trans Fat 0.252843782082708 g
- Calories 78 calories
Preheat oven to 425F. Roll out cold puff pastry onto a baking sheet lined with parchment paper. Fold edges in; you're making a half inch frame around the rectangle. Add mustard -- spread evenly across the base. Be a bit generous -- when it cools down it mellows in taste. Then spread tomato sauce, then bread crumbs, then layer the tomatoes. Add salt and freshly ground pepper, and Italian herbs. Wrap in plastic wrap and return to fridge briefly to cool. OPTIONAL: for a shiny brown crust, paint the exposed puff pastry with egg wash (whisked egg with 2 teaspoons milk). Drizzle with olive oil. Bake at 425 for 20-30 mins.
