Makes one tart
INGREDIENTS
1–2 sheets flaky or short pastry
1⁄4 cup wholegrain mustard
1⁄2 cup grated cheese (see note)
4 medium–large tomatoes, thinly sliced
2 tablespoons fresh thyme leaves
extra virgin olive oil
salt and a good grind of black pepper
METHOD
Preheat the oven to 170°C. Line a baking tray with 1–2 sheets pastry, rolled a bit thinner than they come. Prick all over with a fork.
Spread the mustard over the pastry and sprinkle over the cheese. Cover with the thinly sliced tomatoes.
Sprinkle over the thyme leaves and drizzle with olive oil. Season.
Bake for 30–40 minutes in the middle of the oven until the pastry is golden brown and the tomatoes are soft and deep red in colour. Check after 25 minutes to ensure that the edges of the pastry aren’t burning. Cover the edges roughly with tin foil if they are looking too brown.
Note: For the cheese, I use Gruyère, Parmesan or Cheddar.
Recipe from A Quiet Kitchen by Nici Wickes.
Published by Bateman Books, 2022. Paperback, $45.
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