A delicious tart made with tomatoes and Dijon mustard on crisp puff pastry that’s quick and simple to make.
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Prep Time 5mins
Cook Time 35mins
Course Lighter Bite
1roll of shop-bought puff pastry
1large white onionthinly sliced
5fresh large tomatoesthinly sliced
½teaspooncracked black pepper
2teaspoonherbs de provence
2tablespoonsextra virgin olive oil
Start by making sautéed onions. Heat 1 tablespoon of olive oil in a pan over medium heat. Once hot add the onions with a pinch of salt. Sauté the onions until they are very soft and starting to turn golden, around 15 minutes. Remove the onions from the heat and set them aside to cool.
Preheat an oven to 200°C or 180°C fan
Roll out the puff pastry on a baking tray. Score a line around the edge of the pastry around 2 cm from the edge with a knife. Don’t cut all the way through just score the surface. This will help the edges puff up when cooking.
Spread the Dijon mustard over the pastry in a thin layer inside the scores lines.
Spread the onions evenly over the mustard.
Sprinkle the breadcrumbs over the onions and mustard in an even layer.
Now place the tomatoes in an even layer. Keeping anything from touching outside the scored lines.
Sprinkle over the salt, pepper and dried herbs. Finish up by drizzling over the extra virgin olive oil.
Bake in the oven until the pastry has puffed up and is dark golden brown. For approximately 20 minutes.