Tomato mustard tart is a classic French dish that is perfect for summer. It is surprisingly complex in flavor despite simplicity in preparation. You wouldn't think fresh tomatoes goes on crusty pastry, and you wouldn't think you'd like to be punched in the nose by what looks like way too much mustard. (and trust me nose-punch it will - but you will like it!) The whole concept defies reasoning. It looks like pizza without sauce & sounds like hamburger without meat. But this stuff is seriously addicting. Try it once and you'll be hooked!
I'm making a smaller tart with half a sheet of pastry because I really prefer this tart hot & don't enjoy it as much re-heated. Feel free to double the portion if you're serving a large party.
1/2 sheet of puff pastry
4 tbsp dijon mustard (or however much it takes to spread the entire tart with a thick layer)
4 tbsp grated parmigiano reggiano
2 tsp herbs de provence (*see recipe & notes below)
1~2 medium tomatoes (or 5~6 campari tomatoes)
extra virgin olive oil for drizzling
herbs de provence:
1 tbsp basil
1 tbsp thyme
1 tbsp marjoram
1 tbsp rosemary
1 tbsp lavender
1/2 tbsp tarragon
1/2 tbsp fennel seed
For the herb blend, add all the herbs to an 8oz jar and shake until well mixed. Leave everything whole; grind teaspoons of the herbs blend in a mortar & pestle just before using.
For the tart, bake puff pastry for 10~15 min at 425F. Your pastry should be puffed but not darkened at this point. Spread the puff pastry with dijon mustard. Top with grinded herbs blend and grated cheese. Spread the tomatoes on pastry. drizzle with EVOO and finish with more herbs & cheese on top. Bake for another 20 minutes. Enjoy!