Tomato, Feta, and Dijon Mustard Pastry Tart
- 8.8 oz (250 g) chilled shortcrust pastry
- 1 lb (450 g) mixed fresh tomatoes, sliced
- 5.3 oz (150 g) feta cheese, crumbled
- 1.8 oz (50 g) Parmesan cheese, finely grated
- 2 tbsp (30 ml) Dijon mustard
- 1 bunch fresh basil leaves, roughly chopped
- 1/2 tsp (2.5 ml) granulated sugar
- Salt and freshly ground black pepper, to taste
1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
3. In a small bowl, mix together the Dijon mustard, sugar, and a pinch of salt.
4. Place the rolled-out pastry on a baking sheet lined with parchment paper.
5. Arrange the sliced tomatoes on the pastry, leaving a 1-inch (2.5 cm) border around the edges. Brush the tomatoes with the mustard-sugar mixture.
6. Sprinkle the crumbled feta and grated Parmesan cheese over the tomatoes.
7. Season with salt and freshly ground black pepper to taste.
8. Fold the edges of the pastry up and over the filling, creating a rustic tart shape.
9. Bake for 25-30 minutes or until the pastry is golden brown and the tomatoes are tender.
10. Remove from the oven and let cool for a few minutes.
11. Sprinkle with chopped fresh basil before slicing and serving.
- baking sheet
- parchment paper
- rolling pin
- knife
- cutting board
- bowl
- spoon
- pastry brush
- oven
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.