Tomato tart

Ingredients for 2 servings:

• 200 g flour
• 100 g butter, soft
• 5 cl water
• 1 pinch of salt
• 1 tbsp mustard, hot
• ½ bag of cheese, grated, e.g. Emmental
• 2 tomatoes
• salt and pepper
• some olive oil
• Herbs, e.g. from Provence)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Quick French tomato pizza, also great for visitors.

I brought this recipe back from a student exchange in France. Since I was so enthusiastic about the tomato tarte, my host mother decided to share it with me. Preheat the oven to 230–250°C (450–480°F). Knead the dough ingredients into a shortcrust pastry. If the dough is too crumbly, add a little water or butter. Roll it out into a round shape with a rolling pin and, like a pizza, gently fold the outside of the dough inward. Place it on a baking sheet lined with parchment paper. Spread the mustard over the dough. Sprinkle the cheese on top. Slice the tomatoes and cover the tart with them, but not too thickly, or it will become watery. Season with salt, pepper, and herbs, and drizzle a very small amount of olive oil over the tomato slices. Place in the oven and bake for 45–60 minutes, until the water from the tomatoes has evaporated and the edges are golden brown. With a green salad, the tart is an excellent vegetarian main course, or as a prepared “pizza” at a party.