Mustard Tart
This recipe came from a lovely French family friend many years ago. It’s been floating around in our family for close to thirty years now with my mother making it for the family and now my sisters and I all make a version of it. There is much debate between us to the layering of the ham and cheese within the tart – as to which should go on top of the mustard, but this is the way I have always made it.
It is one of those dishes that has few ingredients, is simple to make but is oh so delicious to eat. Its best made in summer when tomatoes are ripe, sweet and plentiful and you are looking for something warm but not too heavy to eat. My favourite accompaniment is a rocket, pine nut and Parmesan salad but anything green would work!
Ingredients
2 sheets puff pastry
1 kg tomatoes, about 6 large or 10 small
400 grams shaved ham
3 tablespoons Dijon mustard
1 1/2 cups tasty cheese, grated
handful grated parmesan
Instructions
1
Preheat oven to 190 degrees.
Slice tomatoes around 5mm thick and place on a paper towel lined board then cover with another layer of paper towel to remove excess moisture from the tomatoes.
2
While tomatoes are draining, grease a 26 cm quiche tin and line with the puff pastry. Cover pastry with baking paper and rice or dried beans and blind bake for 15 minutes.
3
Take the tart shell from the oven and remove the baking paper and weights.
Cover the base of the tart with the Dijon mustard. Spread the ham over the mustard then top with the grated cheese & Parmesan. Arrange tomato slices on top of the tart to completely cover the filling below.
4
Return to the oven and bake for 30-40 minutes until cooked.
Serve with a green salad.
