Make the most of end-of-season tomatoes in this delicious tart -
perfect for a picnic spread.
400 gmsavoury shortcrust pastry (see note)1½ tbspDijon mustard100 gmGruyère, coarsely grated2small golden shallots, thinly sliced2 tbspcoarsely chopped thyme, plus extra sprigs2 tbspcoarsely chopped rosemary, plus extra sprigs2 tbspcoarsely chopped sage, plus extra sprigs2ripe heirloom tomatoes, thinly slicedExtra-virgin olive oil, for drizzlingGreen leaf and shallot salad, to serve
Preheat oven to 220C. Roll out pastry on a lightly floured surface to a 25cm x 35cm rectangle. Spread with mustard, leaving a 1.5cm border. Scatter with Gruyère, shallot and herbs, then layer the tomato slices on top, slightly overlapping. Fold in pastry edges to form a border, scatter with herb sprigs and drizzle with olive oil. Season to taste and bake until golden brown (20-25 minutes). Cool briefly and serve with green leaf and shallot salad.