Torta francesa de tomate e mostarda com massa folhada

Ingredientes

• 1 (gluten free) puff pastry
• 4 tomatoes
• 150 grams grated cheese
• 3 Tablespoons Dijon mustard
• 1 Tablespoon herbs de Provence
• 5-10 black olives

Modo de preparo

1. 1

   Preheat oven to 410° F (210°C).

2. 2

   Roll out the puff pastry / pie crust in a 10.6 inch (27 cm) pie pan. Prick it with a fork to prevent it from inflating. Pre-bake the tart crust until it's lightly golden (from 5 to 10 minutes).

3. 3

   In the meantime, cut the tomatoes into 3/16 inch (5 mm) slices.

4. 4

   Then, using a spatula, cover the bottom of the crust with a thin layer of Dijon mustard.

5. 5

   Then add the grated cheese on top of the mustard.

6. 6

   Then, layer the tomato slices over the cheese.

7. 7

   Finally, sprinkle the top of the tart with herbs de Provence. And add some black olives for garnish.

8. 8

   Bake the tart until the puff pastry is golden brown and the tomatoes are soft and tender (15 to 20 minutes). And voilà! Serve warm or at room temperature. Bon appétit!