Classic French Tomato Mustard Tart
- 2 pounds heirloom or beefsteak tomatoes
- 2 teaspoons kosher salt
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons True’s Gourmet Mustard
- 2 cups grated Comté or Gruyere cheese, divided
- 2 tablespoons dry bread crumbs
- 2 tablespoons dried Herbs de Provence
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs
- Slice tomatoes, salt both sides, and let drain on a cooling rack for 1 hour.
- Preheat oven to 425°F and position a rack in the middle.
- Butter and flour a 10-inch tart pan. Fit in the puff pastry, trimming edges. Prick with a fork.
- Spread True’s Mustard over the base, then top with 1½ cups cheese and breadcrumbs.
- Layer tomatoes in an even, overlapping pattern, sprinkling with herbes de Provence. Repeat until all tomatoes are used. Season with salt, pepper, more herbes de Provence, and the remaining ½ cup cheese.
- Bake 35–40 minutes, until crust is golden. Serve warm or at room temp, garnished with thyme.
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