This is Stephanie Alexander's tart recipe. Tomatoes are not at their best here, but I think this will be a nice tart to add to my repertoire. And I am using frozen puff pastry so it is easy as well.
The recipe asks for the tomatoes to be seeded, but the variety I bought was not very seeded or moist. If they were otherwise, I would have made the effort as the extra juice could make the pastry soggy.
I used spring onions, or green onions, and not proper shallots. There is a lot of debate here about the difference between shallots and spring onions: I say use whatever you like best.
I did wonder how this would taste, but it's delicious and moreish. The mustard has a slightly sweet undertone which goes perfectly with the slightly acid tomatoes and the fresh basil and extra virgin olive oil. This is very quick and it looks as if you have gone to much more trouble than you really have. I will be taking this to my Sewing group for supper. Yum!!!
Tomato and Mustard Tart
- 10-12 slices of tomato, seeded
- 1 sheet puff pastry, defrosted
- 1 tbspn Dijon mustard
- 2 tbspn finely chopped shallots
- salt and pepper
- olive oil
- 1 tbspn fresh basil leaves, chopped
Drain the tomato on kitchen paper for an hour.
Spread pastry with mustard and bake for 10 minutes.
Remove from oven and scatter over the shallots. Arrange the tomato slices, season and drizzle with the olive oil.