A Provencal Tomato Tart
This one is based on a dish I used to love while on my year out in France. Served up in the excellent Nicois bakeries, it never failed to satisfy, day or night.
It's a simple pastry crust slathered with a few tablespoons of Dijon mustard, then with finely sliced seasonal tomatoes which have been salted for a few hours to avoid a soggy bottom on your pastry. I also popped some turmeric into the pastry mix as it was looking a little pale. You could try a teaspoon of mustard powder instead for extra punch.
Add either herbes de provence or oregano and basil with plenty of salt and pepper. Once cooked, just drizzle some extra virgin olive oil and you have lunch or a healthy snack.
Tastes wonderful warmed up too.
Makes about 8 slices
Hale and Hearty Gluten Free Pizza base
About 8-10 medium sized tomatoes, salted for about 2 hours and drained
3 tablespoons Dijon mustard
1 tsp turmeric powder
Either herbes de Provence or oregano
Salt and Pepper
Olive oil to serve
Fresh herbs to serve if you have them.
1. Preheat your oven to 180degrees.
2. Mix the dough and roll out the pastry thinly - about 5mm - and according to the pack instructions.
3. Put the pastry onto a medium sized baking sheet and spoon over the mustard, gently pushing it out to the sides.
4. Drain the tomatoes and lay onto the pastry and mustard base.
5. Season and add the dry herbs.
6. Bake for about 15 minutes or until the crust has turned golden brown.
7. Add the fresh herbs, salt and pepper and olive oil and serve.
Stuffed courgette flowers
Yellow tomato salad and a great dressing