Ingredients

The following ingredients have 8 Servings
  • 1 10-inch sheet frozen puff pastry (defrosted)
  • 2 to 4 tablespoons Dijon mustard
  • 6 to 8 smoked Gruyère cheese slices (Regular Gruyère or Swiss cheese will work)
  • 6 medium ripe tomatoes (sliced ¼-inch thick)
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon fresh thyme
  • fresh basil leaves (to taste, for garnish)

Instruction

  • Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside.
  • Unfold the pastry sheet and roll it out with a rolling pin until it is long enough to fit into the baking sheet. Place the pastry sheet onto a baking sheet, pressing and reshaping to fit the pan as close to size as possible.
  • Using a knife score a line about 1-inch from the edge around the perimeter. Poke the dough with a fork inside the scored lines. Spread the mustard onto the pastry within 1 inch of the edge. Then top with cheese slices trying to cover the area inside the border the best you can.
  • Lay the tomato slices over, mustard covered pastry, overlapping, as needed. Season with salt and pepper, to taste and sprinkle with thyme leaves.
  • Bake in the preheated oven, for 20 to 25 minutes, or until the pastry is crisped and slightly browned on the edges.
  • Allow the tart to cool slightly for about 5 minutes. Cut the tart into 8 squares and garnish with fresh basil leaves. Can be served hot, warm or at room temperature.