Ingredients

• Ingredients Puffed pastry 3-4 large tomatoes 2 tbsp Dijon mustard 1-2 tbsp semolina (or breadcrumbs) 2 tsp dry Herbes de Provence or thyme Drizzle of olive oil

Preparation

• Method Preheat the oven at 220ºC/425ºF/Gas 7. Roll out the pastry and place in a 23cm loose bottomed tart tin. Prick the pastry all over with a fork. Place a sheet of parchment paper inside the pie and fill with baking beads. Blind bake the pastry for 5mins. In the meantime slice the tomatoes. Once the pastry has been blind baked, remove baking beads and parchment paper and brush the dijon mustard on the pastry so it is evenly coated. Sprinkle 1-2 tbsp semolina (or breadcrumbs) to absorb liquid from tomatoes. Place the tomato slices on top. Sprinkle with dry herbs. Drizzle some olive oil on top. Cook for 20mins at 220ºC/425ºF/Gas 7. Decrease oven temperature to 190ºC/375ºF/Gas 5 for another 10mins. The tomato tart is cooked once the pastry is slightly brown and tomato skin curled a little. Serve hot or cold with a salad.