Name: Tarte à la tomate
Yield: 6
Ingredients: 400 gm savoury shortcrust pastry (see note); 1½ tbsp Dijon mustard; 100 gm Gruyère, coarsely grated; 2 small golden shallots, thinly sliced; 2 tbsp coarsely chopped thyme, plus extra sprigs; 2 tbsp coarsely chopped rosemary, plus extra sprigs; 2 tbsp coarsely chopped sage, plus extra sprigs; 2 ripe heirloom tomatoes, thinly sliced; Extra-virgin olive oil, for drizzling; Green leaf and shallot salad, to serve

Make the most of end-of-season tomatoes in this delicious tart – perfect for a picnic spread.

Ingredients

400 gm savoury shortcrust pastry (see note)

1½ tbsp Dijon mustard

100 gm Gruyère, coarsely grated

2 small golden shallots, thinly sliced

2 tbsp coarsely chopped thyme, plus extra sprigs

2 tbsp coarsely chopped rosemary, plus extra sprigs

2 tbsp coarsely chopped sage, plus extra sprigs

2 ripe heirloom tomatoes, thinly sliced

Extra-virgin olive oil, for drizzling

Green leaf and shallot salad, to serve

Method

Main

1.Preheat oven to 220C. Roll out pastry on a lightly floured surface to a 25cm x 35cm rectangle. Spread with mustard, leaving a 1.5cm border. Scatter with Gruyère, shallot and herbs, then layer the tomato slices on top, slightly overlapping. Fold in pastry edges to form a border, scatter with herb sprigs and drizzle with olive oil. Season to taste and bake until golden brown (20-25 minutes). Cool briefly and serve with green leaf and shallot salad.

We used Carême Sour Cream Shortcrust Pastry, available in select supermarkets and delicatessens.
Notes

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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