This mustard tomato tart is a balance of tangy, sweet, salty, and a little bit cheesy. It was the perfect snack to bring along to the weekend’s barbecue and well received my friends. So easy, and not too heavy, I’ll definitely be turning to it again.

Mustard Tomato Tart

• One sheet of patê brisée (puff pastry)
• 3 tsp. Dijon mustard
• 3 large tomatoes
• 1 c. Yellow cherry tomatoes
• 1/3 c. Parmesan, shredded
• 1/2 c. Mozzarella, shredded
• 1 T. Herbs de Provence

1. Preheat the oven to 195C.
2. Thinly slice large tomatoes and allow to drain on paper towel for a few minutes. Slice cherry tomatoes in half.
3. Unroll pastry onto a baking paper covered baking sheet.
4. Spread mustard over base of pastry.
5. Place tomato slices and cherry tomatoes on mustard. Do not overlap. Salt and pepper all over.
6. Sprinkle cheese over tomatoes.
7. Bake for about 25 minutes, until crispy at the edges.
8. Sprinkle with herbs to Provence.
9. Allow to cool about ten minutes then slice into triangles or squares. Works well at room temperature.