About this recipe:Use up your fresh garden tomatoes to make this tomato tart flavoured with herbs and Dijon mustard. Serve warm or cold.
1 large savoury pastry case
3 sprigs fresh oregano, leaves removed
3 sprigs fresh thyme, leaves removed
1 1/2 tablespoons grainy Dijon mustard
1 1/2 teaspoons honey
1 teaspoon pressed garlic
6 tablespoons olive oil
3 tomatoes, cut into thin slices
1 tablespoon grated Parmesan cheese, or to taste
1 sprig fresh oregano, leaves removed
1 sprig fresh thyme, leaves removed
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a large tart pan with butter.
Lay the pastry case in the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic and olive oil to a creamy paste. Spread mixture over the bottom of the pastry case to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the tart. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme.
Bake in the preheated oven until the pastry is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.