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
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.