Prep Time: 20 minute

Cook Time: 35 minute

Additional Time: 20 minute

Total Time: 1 hour 15 minute

Servings: 4

 

Ingredients:

One sheet of frozen puff pastry thawed and cut into quarters

2 1/2 tbsp. Dijon mustard

One large ripe tomato, sliced into 1/4-inch rounds

salt and freshly ground black pepper to taste

3 pinches herbes de Provence

1 tbsp. freshly grated Parmigiano-Reggiano cheese

2 tbsp. extra-virgin olive oil, divided

One pinch of chopped fresh oregano

1 pinch chopped fresh parsley

1 pinch chopped fresh thyme

 

Directions:

Boost the temperature to 400 degrees Fahrenheit (200 degrees Celsius). Two puff pastry squares should be laid out on a silicone-coated baking pan. To create a square base for the tart, press each piece into the other along their little seam.

The remaining two puff pastry pieces can be utilized as a border by snipping their seams and placing them into the corners of the foundation. The dough should be frozen for about 10 minuteutes or until it becomes firm.

Make shallow cuts along the border with a knife, separating them by about a quarter inch. Prick holes over the underside by pressing the fork’s tines against the central seam. The tart shell must bake for about 10 minuteutes until golden and puffy.

To press on the bottom, use the flat of a fork. Stay within the line. Allow it to cool down for ten minuteutes. Spread the mustard throughout the tart.

On top, arrange tomato slices in a single layer; cut some of them in half to close any gaps if required. To taste, add salt and pepper. Provence-grown herbs should be liberally sprinkled on top. Finish with generous drizzles of olive oil and Parmigiano-Reggiano. Bake for 25 to 30 minuteutes in a hot oven or until the top is golden and crispy.

Use two spatulas to transfer to a wire rack or let cool at room temperature on the baking sheet. Please choose your favorite fresh flowers to place on top of the tart, then drizzle the remaining olive oil over them.