|Preparation||Cooking||Start to finish|
|29 min.||30 min.||59 min.|
|1||Choose different varieties of tomatoes to give a variety of colours and flavours.|
Reomove the tomato stalks.
|2||Slice all the tomatoes thinly, using a mandolin if possible, as it is the ideal tool for this.|
Sprinkle the slices with fine salt, then spread out on wire racks or in a strainer, and leave to drain for at least 30 minutes.
|3||Roll out 200 g Puff or flaky pastry (pâte feuilletée), lay on a baking sheet and prick all over with a pique-vite (pastry pricker).|
Preheat the oven to 430°F (220°C).
|4||Use a brush to spread a thin coating of mustard over the pastry.|
|5||Spread the 150 g Tomato sauce for pizzas in an even layer over the mustard, leaving 1/4 inch (1/2 cm) bare around the edge.|
|6||Arrange the drained tomato slices over the whole of the tart.|
|7||Bake low in the oven for about 30 minutes.|
Leave to cool slightly, then scatter with the fresh basil leaves and trickle the 2 tablespoons Herb olive oil over the tart.