French Heirloom Tomato Tarte

A French tomato tarte just like my host mom in France made me! It’s simple, quick and so very delicious.

Enjoy with salad or soup on the side to make it a full meal.

Feeds 2-4 people

Ingredients:

1 puff pastry, thawed

1 egg

4-5 medium heirloom or slicer tomatoes, sliced into 1/8” slices

2-3 Tbsp. dijon mustard

1-2 Tbsp. olive oil

**2-4 oz. fresh goat cheese, cut into 1/8” rounds if you have a log.

salt and pepper

fresh herbs, minced (thyme, sage and basil would be great options)

honey for drizzling, optional

**If you’re not a fan of goat cheese, try with bleu cheese, parmesan, fresh mozzarella, gruyere, cheddar, etc.

Directions:

Preheat your oven to 400 degrees Fahrenheit.

Lay out your thawed puff pastry onto a floured surface and roll out to fit the size of your nonstick cookie sheet (generally 9” x 13”) using a rolling pin or wine bottle. Lay out onto your cookie sheet and using a pastry roller, pizza cutter or knife, lightly trace a rectangle around the border of the pastry dough, leaving a ½” border. You don’t want to cut all the way through, you’re just indenting the dough enough to create the border. Using a fork, poke the dough all over to keep any bubbles from forming while cooking.

In a small bowl, whisk the egg with a splash of water and brush it all over the pastry dough. Bake the dough for 8 minutes or until lightly brown.

Lay the tomatoes out on a towel or paper towel and pat dry.

Spread the dijon mustard all over the puff pastry, leaving the border bare. Lay the tomatoes on in a single layer (a little overlap is okay).

Lay on the goat cheese rounds (or just spoon out little scoops of goat cheese if you don’t have a log) around the tarte. Drizzle on the olive oil and sprinkle with salt and pepper. Bake for 12-15 minutes or until the pastry is nicely browned, and the tomatoes and cheese are soft.

Once out of the oven, sprinkle the minced fresh herbs on top and drizzle with honey.

Serve with soup or salad.