Summer Tomato Tart – Better Than a Nude Beach

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enough puff pastry to make your shell
enough extra-strong Dijon mustard to sauce the inside
enough sliced tomatoes to fill the tart with a single layer
salt and freshly ground black pepper, to taste
several big pinches of Herbes de Provence (or an Italian herb blend if you can’t find)
extra-virgin olive oil, as needed
freshly grated Parmigiano-Reggiano, as needed
fresh chopped herbs to garnish
– Pre-bake tart shell for about 10 minutes at 400 F.
– Let cool about 10-15 minutes, then fill and bake at 400 F. for about 25-30 minutes, or until pastry is well-browned and crisp.


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