This summer we hosted Zoe, a student from Provence, France. During her 3 week visit, she shared some of her culinary favorites with us. One of the highlights was her tomato tart. This is a perfect way to use some of those delicious heirloom tomatoes from your garden.
Pepperidge Farm puff pastry
3-4 Tbsp Dijon Mustard
Gruyere Cheese, grated
3 large heirloom tomatoes, sliced thin
Fresh basil leaves
Defrost and roll one package of puff pastry. Grease cookie sheet. Spread dijon mustard on the surface of the pastry, then grate gruyere cheese on top. Place tomato slices in single rows next and garnish with basil leaves.
Bake for about 20 minutes at 350 F.