I’ve not been doing much cooking for friends recently, which it seems, makes me absolutely on trend. Nigella writes that she now only serves one course offering Twiglets as a starter, and who am I to challenge that?
I thought though , last week, that I might be a little more committed , especially as my main was going to be bbq salmon with a couple of salads and I was following this with cheese and summer fruit. The worlds simplest supper imo.
Plus I’ve always been a believer in delivering the ‘wow’ early in the meal, before the wine and conversation take precedence .
And so it turned out, everyone loved the tart and when I posted the picture on Instagram I had more compliments about it than anything I’ve posted for many months and many requests for the recipe.
As always, when making simple food, the quality of the ingredients is paramount, so this is where your time is best spent.
I used a French, ready rolled, all butter, puff pastry which I buy frozen from Ocado.
For the tomatoes, that should be quite simple at this time of year: look for large ripe, but firm , tomatoes and buy from a greengrocer you trust.
I used a Dijon mustard but a whole grain one would be fine though a classic English mustard would be too strong.
Comté cheese is better than Gruyère, it has a most defined flavour , but it would do at a pinch.
I served the tart, sliced like a pizza, piled high with rocket, and let my eight guests help themselves….. You see I am all for the easy life too!
Perfect for a picnic or a summer lunch and incidentally vegetarian .
Summer tomato tart
I pack ready rolled , all butter puff pastry
2 tablespoons Dijon mustard
150 gms thinly sliced Comté or Gruyère cheese
3-4 very large tomatoes, I used bulls heart.
Thyme leaves (opt)
Heat the oven to 200C
Begin by thinly slicing the tomatoes , if they are very juicy lie them on some kitchen towel to absorb some of the moisture
Line your tart tin with the puff pastry, I have a loose bottomed one 30cm across
Spread the pastry liberally with Dijon mustard.
Now cover this with sliced Comté or Gruyère cheese
Lay your sliced tomatoes on the cheese, sprinkle on the thyme leaves and a little salt
Put the tart into the preheated oven
Bake at 200 C for about 25-30 mins or until the pastry golden.
Don’t underbake, it’s better to have it slightly over baked than under, you need the pastry base to be golden.
Place on a rack and allow to cool , serve at room temperature.
Thank you
This sounds so simple and so very good!