Tarte Provencale, a made simple rustic tomato tart with the taste of Provence. Made with puff pastry, ripe tomatoes, mustard and herbes de Provence. This is a simple way to make a quick lunch. Serve it with a nicely dressed green salad. Tarte Provenncale can be made in 30 minutes. A great simple vegetarian lunch.
Lay out the pastry on a lined baking sheet. Fold back the edges half an inch to create a crust along the edges. Prick a few holes using a fork.
Spoon and spread the mustard on the bottom of the pastry. Spread it nicely with the spoon or use a pastry brush.
Sprinkle the grated Parmesan cheese, and then the breadcrumbs, enough to lightly cover the whole surface area.
Slice the tomatoes medium thin, and arrange on the pastry with slight overlap.
Sprinkle with herbs then drizzle with olive oil.
Season with salt and pepper.
Bake in oven at 400°F – 200°C for 20 minutes
Leave to rest 10 minutes before serving warm.
Serve with a well dressed green salad.
By Joel Mielle
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