We love pairing this tart with our (chilled) Gamay 2022. It makes the perfect summer dinner served with a fresh salad. – Pénélope Roche
Ingredients
- 1 package of Tenderflake © puff pastry (397 gr) thawed
- 6 tomatoes
- 1/4 cup Dijon mustard
- 200-250 gr sliced Swiss cheese
- 2 tbsp of olive oil
- 3 cloves of garlic pressed
- Chopped fresh basil
- Salt and pepper
Directions
This recipe makes 2 tarts
Preheat your oven to 375 F
Roll out the 2 pastry sheets to obtain two squares of about 10″ x 10″
Fold in the edges of each pastry, about 1 cm
Place the sheets on parchment paper and brush them with the Dijon mustard (not the edges)
Place the Swiss cheese slices over the entire surface
Arrange the tomato slices, overlapping them slightly (about 15 slices per tart)
Mix oil and garlic together, and brush the tomatoes with this preparation
Season to taste with salt and pepper
Sprinkle most of the chopped basil over the tomatoes (reserve some to garnish just before serving)
Place the tarts on a large cookie sheet keeping the parchment in place
Bake on the bottom rack for about 25-30 minutes or until the crust is golden brown
