Name: Tarte à la tomate
Yield: 6
Ingredients: 400 gm savoury shortcrust pastry (see note); 1½ tbsp Dijon mustard; 100 gm Gruyère, coarsely grated; 2 small golden shallots, thinly sliced; 2 tbsp coarsely chopped thyme, plus extra sprigs; 2 tbsp coarsely chopped rosemary, plus extra sprigs; 2 tbsp coarsely chopped sage, plus extra sprigs; 2 ripe heirloom tomatoes, thinly sliced; Extra-virgin olive oil, for drizzling; Green leaf and shallot salad, to serve

Make the most of end-of-season tomatoes in this delicious tart – perfect for a picnic spread.

Ingredients

400 gm savoury shortcrust pastry (see note)

1½ tbsp Dijon mustard

100 gm Gruyère, coarsely grated

2 small golden shallots, thinly sliced

2 tbsp coarsely chopped thyme, plus extra sprigs

2 tbsp coarsely chopped rosemary, plus extra sprigs

2 tbsp coarsely chopped sage, plus extra sprigs

2 ripe heirloom tomatoes, thinly sliced

Extra-virgin olive oil, for drizzling

Green leaf and shallot salad, to serve

Method

Main

1.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.