Fine multi-tomato tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 1 kg tomato
• 2 fine (or table) salt
• 3 200 g Puff or flaky pastry (pâte feuilletée)
• 4 30 g French mustard
• 5 150 g Tomato sauce (for pizzas)
• 6 1 tablespoon herbes de Provence
• 7 5 leaves basil
• 8 2 tablespoons Herb olive oil
• Total weight: 1,430 grams

Times:

Preparation	Cooking	Start to finish
29 min.	30 min.	59 min.

Step by step recipe

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.

Remarks

This type of tart can easily be adapted for other kinds of seasonal vegetables: courgettes, aubergines, etc.

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