Tarte Dijon

Name: Tarte Dijon
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 Roll of fresh puff pastry (refrigerated shelf); 7-10 Tbsp Grease; 4 TABLESPOONS Grober Dijonsenf; 3 Ox heart tomatoes; 7-10 Tbsp freshly ground pepper; 100 g Gruyère; 1 Stem spring leek

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 Roll of fresh puff pastry (refrigerated shelf)
7-10 Tbsp Grease
4 TABLESPOONS Grober Dijonsenf
3 Ox heart tomatoes
7-10 Tbsp freshly ground pepper
100 g Gruyère
1 Stem spring leek

Directions

1
Preheat the oven to 190 °C top/bottom heat (convection oven 170 °C). Carefully pull the puff pastry straight from the fridge apart so that it becomes slightly larger.
2
Grease the tart mould and put the dough into it. Form a nice edge with the protruding dough.
3
Spread the mustard on the dough base. Remove the stems from the ox-heart tomatoes, cut them into slices, place them in a circle in the tin and pepper well. Grate the Gruyère and sprinkle the tomatoes well.
4
Bake the tart in the oven for about 35 minutes. Rinse the spring leek, dab dry, cut into small rolls, sprinkle over the baked tart and serve hot immediately. A green salad goes well with it.