Thin cherry tomato and pesto tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 1 kg cherry tomatoes
• 2 250 g Puff or flaky pastry (pâte feuilletée)
• 3 2 tablespoons French mustard
• 4 thyme
• 5 3 tablespoons Herb olive oil
• 6 50 g Pesto
• Total weight: 1,375 grams

Times:

Preparation	Cooking	Start to finish
31 min.	30 min.	1 hour 1 min.

Step by step recipe

1	Rinse and dry 250 g Puff or flaky pastry (pâte feuilletée). Use different varieties of cherry tomato if possible to make the tart really colourful.
2	Cut the tomatoes in half, sprinkle with fine salt and turn cut-side downwards on a wire rack. This will allow some of the juice to drain out, which would otherwise make the pastry soggy during cooking. It also concentrates the flavour.
3	Preheat the oven to 410°F (210°C). Roll out 250 g Puff or flaky pastry (pâte feuilletée) and line a 10-inch (26 cm) tart tin or mould. If the pastry comes with its own sheet of cooking parchment, leave this underneath in the bottom of the tin.
4	Sit a second, slightly smaller tin on top to prevent the pastry rising too much during baking.
5	Bake for 10 to 15 minutes, just to pre-cook. This will help to keep the pastry crisp after the final cooking with the tomatoes. Leave the oven on.
6	Leave to cool, then use a brush to coat the bottom of the pastry case with mustard.
7	Scatter a little thyme (fresh if possible) on top.
8	Arrange the tomatoes in the pastry case, cut side upwards and tightly packed, alternating colours if possible.
9	Brush the top of the tart with olive oil.
10	Scatter a little more thyme over.
11	Bake for about 15 minutes.
12	Leave to cool slightly before removing from the tin, then add a drizzle of pesto (use a forcing bag if possible to make this easier). Your tart is now ready to serve.

Remarks

It is important to only add the pesto after cooking so that it keeps both its colour and flavour better.
You can use herbes de provence instead of the thyme, but do be careful not to use to much, or this could overpower the flavour of the tomatoes.
If you don't have herb olive oil, use plain.

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