Tomato, Feta & Fresh Herb Tart


  • 1 store pre-bought, gluten-free and organic puff pastry
  • 4 middle size red tomatoes
  • 4 middle size yellow tomatoes
  • 4 small size orange tomatoes
  • 250g drained feta
  • 2 tbsp Dijon mustard
  • 1 handful basil leaves
  • 1 tbsp olive organic oil
  • Guérande salt and pepper


  1. Preheat your oven to 395°F
  2. Roll out the pastry in a oven proof dish covered with baking paper
  3. Poke it with a fork so the dough does not raise under the heat
  4. Slice thinly the tomatoes (remove the central hard part where the stem was originally)
  5. Spread evenly the Dijon mustard with a spoon
  6. Display the tomatoes on the mustard; make sure they are slightly overlapping and that you have enough of them. You want a dish that looks quite full (they will shrink under the heat)
  7. Top evenly with the crumbled feta
  8. Sizzle with olive oil
  9. Season to taste (be careful the feta is generally salted)
  10. Place in the oven and let the tart cook for a long time so the tomatoes are caramelized (approx more than an hour, reduce the heat to 302°F if necessary)
  11. Serve with basil leaves