Ingredients:
- 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
Recipe:
- Preheat your oven to 395°F
- Roll out the pastry in a oven proof dish covered with baking paper
- Poke it with a fork so the dough does not raise under the heat
- Slice thinly the tomatoes (remove the central hard part where the stem was originally)
- Spread evenly the Dijon mustard with a spoon
- 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)
- Top evenly with the crumbled feta
- Sizzle with olive oil
- Season to taste (be careful the feta is generally salted)
- 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)
- Serve with basil leaves