This summery tomato tart is a take on my mum’s tarte au cantal. Since cantal cheese is not so easy to find, I tend to do the tart with mature cheddar. It’s really beautiful to use a variety of coloured tomatoes for this summery tart, as it will look like a proper tomato celebration.
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3 tomatoes
230g all-butter puff pastry
2 tbsp wholegrain mustard
200g mature cheddar, sliced
a handful basil leaves
salt and pepper
Hands-on: 10 min – Oven: 30 min – Makes 1 tart for 2 people
Preheat the oven to 220°C.
Finely slice the tomatoes and remove some of their liquid by patting them between two pieces of kitchen paper. Set aside.
Unroll the puff pastry and spread the mustard all over the base.
Distribute the sliced cheddar all over the tart.
Top the cheese with the sliced tomatoes. Season with a bit of salt and pepper.
Bake in the preheated oven for 30 minutes.
Sprinkle fresh basil leaves over the baked tart and serve with a green salad.
