Tomato Tart Provencal Recipe

In the summer when my tomatoes are at their peak, I love to whip up this little number for a light lunch. Tomato Tart Provencal is a perfect lunch!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.

Step 2

Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.

Step 3

Roll out to about 14 x 5 rectangle, ¼ inch thick.

Step 4

Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for the second tart.

Step 5

Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.

Step 6

Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.

Step 7

Fill in the gaps with the small cherry tomatoes, alternating colors.

Step 8

Pop in the freezer for 10 mins to chill the pastry well before baking.

Step 9

Bake at 425F (218C) for 30-35 mins until pastry is golden brown.

Step 10

Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil. Cut into triangles or squares.

Step 11

Serve with a tossed salad and a chilled glass of rose wine.

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