Tomato Cheese Tart

Ingredients

• 1 Ready-Rolled Puff Pastry Sheet
• 3 Large Ripe Tomatoes, thinly sliced
• 180g Mature Cheddar Cheese, grated
• 2 tablespoons Dijon Mustard
• 1 tablespoon Olive Oil
• 1 teaspoon Dried Oregano
• 1 tablespoon Fresh Basil Leaves, torn
• 1 Egg, beaten
• Sea Salt
• Freshly Ground Black Pepper

Instructions

1. Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper and unroll the puff pastry onto the tray.
2. Score a 2cm border around the edge of the pastry without cutting all the way through. Prick the centre several times with a fork.
3. Spread the Dijon mustard evenly over the centre of the pastry, leaving the border clear. Sprinkle over most of the grated Cheddar.
4. Arrange the tomato slices in overlapping rows over the cheese. Season with salt, black pepper and dried oregano, then drizzle with olive oil.
5. Fold nothing over—the pastry border will naturally puff up around the filling. Brush the border with beaten egg and sprinkle the remaining cheese over the tomatoes.
6. Bake for 30–35 minutes until the pastry is crisp and deeply golden and the tomatoes are lightly caramelised. Scatter with fresh basil before serving.

instructions_source: editorial-classic