This is a wonderful, easy, French-inspired summer tart — and it will be better when tomatoes are actually in season, but I couldn’t wait to start making it. It’s adapted from the Spring Hill Community Farm Cookbook, courtesy of a friend’s housemate who offered to sell it to us after I told him I was sort of obsessed with it. It’s full of community recipes, farm wisdom, seasonal stories, a few songs and poems, and general food happiness.
1 frozen roughly 8×10-inch puff pastry sheet OR 9-inch pie crust (puff pastry sheet is ideal, in this case I used pie crust and it was still delicious, but more thin crust pizza-like)
2 1/2 tablespoons either honey mustard or dijon mustard
1/2 cup either parmesan, gruyere, or gouda cheese, grated
3 medium tomatoes, sliced thin
1 1/2 tablespoons olive oil
1/2 tsp of all of the following: rosemary, thyme, oregano
pinch of salt, twist of ground black pepper
Preheat oven to 425. Defrost puff pastry or crust according to the box. Unroll onto a pie dish or a normal cookie sheet (size doesn’t really matter here). Spread mustard over the surface. Layer cheese over that, followed by tomatoes (arranged so that the majority of them don’t overlap). Drizzle olive oil on top, followed by the spices. (Optional: sun-dried tomatoes also add a lot of flavor for this tart, either layered alongside fresh tomatoes or cut up and sprinkled on top.)
Bake for 15-20 minutes — it will be done when the tops of the tomatoes look slightly dried and the crust/pastry is browned.