Tomato Gruyere Tart
Updated: Aug 17
This is a great little appetizer to have cooking off when your guests arrive as the aroma is lovely.
1 sheet (8 oz) frozen puff pastry
1 TBSP dijon mustard
1 large shallot, minced
1 cup shredded Gruyere cheese
1 lb. roma tomatoes
1/2 tsp fresh thyme
freshly ground pepper
Preheat the oven to 375 deg F.
Remove the frozen puff pastry from the package and let it stand out at room temperature for about 1/2 hour on a floured surface. Using a rolling pin, roll out to a larger rectangle, about 11" x 10", or to fit your baking sheet. Lift & transfer the pastry to the baking sheet. Spread the mustard over the pastry, leaving the outer 1/2"edge of the pastry alone. Sprinkle the pastry with the shallots & cheese.
Slice the tomatoes into thin slices and arrange the tomatoes overlapping all over the pastry (still leaving outer edge). Sprinkle with fresh thyme and then salt & pepper, to taste.
Go along the outer edge of the pastry and fold in to create an outer rim to hold in the ingredients. Bake the tart until golden brown, about 25- 30 minutes. Slice pastry into squares or rectangles and serve. Enjoy!