Tomato and Mustard Tart
Hello everyone! I am back with some Solo inspiration and love. Today I am making a tomato and mustard tart for Solo so I hope you will like the recipe. Tomato and mustard is quite a classic combination in a savoury tart in France. I realise some of you may not have had this before but I assure you, this is very good. Perfect for a picnic and even better for mid-week lunch or dinner, especially with a nice salad.
This time I am also making my own pastry. I chose a butter pastry crust with an extra twist. I add some fresh thyme in the mix so the crust has more flavour. Thank you KitchenAid for making my life so much easier ❤️ But of course, feel free to use a regular puff pastry from the shops. It will be just a yummy ^^
For the filling
- Your favourite tomatoes, sliced thickly from side to side, not top to bottom: it's prettier. I like using several different kinds and colours.
- 1-2 tbsp of mustard, enough for a thin layer around the pastry
- 1 sliced onion, softened in some butter
- a good handful of grated emmentaler
- Fresh herbs such as basil, thyme or sage
- olive oil
For the pastry (if making)
- 150g Solo patisserie
- 225g all purpose flour
- 1 egg yolk + 1 whole egg
- sprinkle of salt
- fresh thyme leaves (about 1 or 2 tsp)
Making the pastry:
Pre-heat your oven to 190°C. Mix all the ingredients together in a bowl. I tend to use a stand mixer for this but you can definitely do it by hand as well. Make sure the pastry becomes compact. Leave to chill for about 15mins in the fridge.
Roll out the dough and place it on a tart dish. Chill again, for about 10 minutes.
Take out the pastry and cover it with baking parchment. Fill with baking beans, or pressed-down flour, and bake blind for about 15minutes. Then take out of the oven, remove the beans & parchment and bake for another 5 minutes.
Tip: you can use apricot kernels instead of baking beans. Just make sure you have enough ;) It's apricot season so go out and buy some, enjoy the fruit and rinse & dry the kernels. Then use the same way as you would baking beans!
When filling the tart:
When your crust is ready, take it out of the oven and leave to cool just a little bit. If you're using store-bought puff pastry, not need to pre-bake. Just prick some holes in the pastry with a fork and off you go!
start by spreading a layer of mustard on the crust. Cover with some grated cheese. I prefer emmental but you can use any grated cheese that melts nicely (so no parmesan for example).
Top the cheese with onions that have been softened in butter slightly. Then cover with the tomatoes. Have the slices lay next to each other, not on top of each other. Sprinkle with some olive oil, salt and pepper and back into the oven for 20 minutes at the same temperature.
Take out once the tomatoes start to curl slightly and once it has cooled down a little, cut up and serve. Or just attack by yourself. Which is what I will be doing.