French Mustard and Tomato Tart
A classic tomato tart, perfect for a light lunch or easy supper. A hint of mustard cuts through the sweetness of ripe, locally grown tomatoes. We used a mix of heirloom varieties, but any fresh tomatoes will do. Delicious hot or cold, it keeps well in the fridge for up to four days. Inspired by AGA Demonstrator Naomi Hansell and the bold spirit of our new Mustard colourway.
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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
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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
