About the Recipe
Ingredients
2 pounds heirloom or beefsteak tomatoes
2 teaspoons kosher salt
1 sheet frozen puff pastry, thawed
2 tablespoons True’s Gourmet Mustard
2 cups grated Comté or Gruyere cheese, divided
2 tablespoons dry bread crumbs
2 tablespoons dried Herbs de Provence
Salt and freshly ground black pepper, to taste
Fresh thyme sprigs
Preparation
On a cutting board, slice the tomatoes and salt them on both sides and lay them flat on a cooling rack for 1 hour.Â
Pre-heat the oven to 425∞ F with a rack in the middle.Â
Butter and flour a 10-inch tart pan or pie plate. Unroll the puff pastry sheet and fit it into a pan. Cut the excess that hangs from the edges. Poke the dough with a fork.
Evenly spread True’s Mustard over the bottom. Sprinkle 1 ½ cups of grated cheese on top. Sprinkle with the bread crumbs.
Arrange the tomato slices in the crust in an overlapping pattern and in an even layer. Sprinkle with herbs de Provence. Repeat the process until no tomato slices remain. Sprinkle again with a pinch of salt, black pepper, herbs de Provence and the remaining ½ cup of grated cheese.
Bake for 35-40 minutes, until the crust is golden. Serve the tart warm or room temperature and garnish with thyme sprigs.