Tomato Dijon Tart
Preheat oven to 400°F.
Lay out the pastry on a baking sheet lined with parchment paper. Using a fork, press into 2cm of the outer edges of the pastry, all the way around the sheet. (See image for reference)
Meanwhile, place the tomato slices on a wire rack set over a baking sheet to allow the excess liquid to drain. Sprinkle with the salt and let drain for 15 minutes. Pat dry with paper towels.
Spread the mustard along the bottom of the tart. Layer the cheese, a light sprinkle of salt, then sliced tomatoes on top. Sprinkle with flaky sea salt and pepper.
Bake for 20-25 minutes or until the tomatoes are hot, the cheese is melted and the edges are caramelized. Let cool for 15 minutes before serving.
1 ½ lbs heirloom tomatoes, cut into 1 cm thick slices
1 pkg puff pastry, defrosted
1 cup Gruyere cheese, grated
2 tbsp SMAK DAB White Wine Herb Mustard
Flaky sea salt and freshly ground black pepper
Basil, for garnish
2 tbsp parmesan cheese, finely grated (optional)