Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.
- 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
- 1Preheat 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.
We used Carême Sour Cream Shortcrust Pastry, available in select supermarkets and delicatessens.