Tomato, thyme and gruyŠre tart

2 servings

Ingredients

Quantity Ingredient
2 Rectangles of puff pastry; 13cm x 15cm
1 Egg yolk
1 teaspoon Dijon mustard
60 grams GruyŠre; shaved with a
; vegetable peeler
; (2oz)
2 larges Or 4 small tomatoes; blanched and peeled
½ teaspoon Thyme leaves
Malden sea salt
2 tablespoons Olive oil

Directions

Preheat the oven to 180?C/350?F/gas mark 4.

Place the rectangle of pastry on a baking sheet and glaze a 3cm band round the edges with the egg yolk. Smear the inside of the pastry squares with the mustard. Place a wafer?thin layer of gruyere on top of the mustard.

Thinly slice the tomaotes and overlap on top of the cheese. Sprinkle over a little thyme, sea salt, olive oil and pepper.

Transfer to the oven and bake for 20 minutes or until the pastry is golden brown and the bottom crisp.

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