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Before starting this Mixed Tomato Tart recipe, make sure you have organised all the necessary ingredients.
Cut the tomatoes into thick slices.
Place them on a paper towel to drain.
Roll out the puff pastry with a rolling pin...
... into a large rectangle.
Wrap the pastry around the rolling pin and unroll gently...
... on a baking tray, slightly greased.
Using a brush, glaze the pastry edges with egg yolk...
... and fold back. Glaze the folded edges.
Spread the wholegrain mustard on the whole surface of the pastry.
Arrange the drained tomato slices, making sure to mix up the different colours.
Sprinkle some grated Parmesan and thyme on the surface.
Add a dash of olive oil...
... and bake at 180°C (gas 4) for 45 minutes.
Cut into large squares to serve. Enjoy warm.