French Mustard and Tomato Tart

Serves 8 

Butter for greasing

320g ready rolled puff pastry

2 tbsp Dijon mustard

300g fresh tomatoes, thinly sliced

4 sprigs fresh tarragon, leaves only, chopped

Freshly ground black pepper, as needed

Salt, as needed
 

Preparation Time: 10 minutes. Cooking Time: 25 minutes. 

1. Lightly grease an ovenproof baking tray (30cm x 20cm) with butter. The Ruskin for Spode AGA Baking Tray is ideal.

2. Unroll the pastry and press into the tray. Then prick the pastry all over with a fork and trim to fit the edges. 

3. Spoon the mustard onto the pastry and spread evenly over the base.

4. Arrange the tomatoes on top of the mustard.

5. Sprinkle the tarragon over the tomatoes and season with a few grinds of freshly ground black pepper and a pinch or two of salt.

6. Place in the oven. CAST OVEN: on the floor of the oven or oven on R8, use floor grid if supplied. FAN OVEN: preheated to R7/200oC/400oF. Bake for 20-25 mins until the pastry is crispy and coloured at the edges.Gently lift a corner to check that the underside of the pastry is coloured and cooked. 

7. Serve warm or cold