• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Stephanie Alexander's Tomato and Mustard Tart

Recipe Sourced from Stephanie Alexander – The Cooks Companion

"This tart can be made with either home-made or commercial puff pastry"


1 quantity puff pastry
1 tablespoon dijon mustard
2 tablespoons finely chopped shallots
10 – 12 thick slices tomato, seeded
sea salt
freshly ground black pepper
eExtra-virgin olive oil
1 tablespoon chopped basil



Preheat oven to 220˚C. Roll pastry out to make a 20 cm round 5 mm thick, transfer to a baking tray and prick all over with a fork. Spread pastry with mustard and bake for 10 minutes. Scatter with shallots and arrange tomato on pastry, then season and drizzle with oil. Bake for a further 10 minutes. Serve scattered with basil and accompanied by a leafy salad and a chilled glass of Pfeiffer Gamay.

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