Heirloom Cherry Tomato Tart

Heirloom Cherry Tomato Tart

A generous pint of large heirloom cherry tomatoes

Pepperidge Farm Puff Pastry – one sheet

1 generous tablespoon Grey Poupon Dijon Mustard

8 oz Gruyère cheese

1 Tablespoon olive oil

A handful of fresh thyme and chives

Coarse sea salt, to taste

Preheat oven to 400 Fahrenheit.  Remove 1 sheet of puff pastry from the packaging and let it thaw.

Slice each cherry tomato in half.  Grate the cheese on the large side of a box grater.  Strip the thyme leaves from the stems, and finely chop the chives.

Once the puff pastry is workable, press it into a tart pan, pressing gently from the center out to make it stretch up the small edge.  If needed, cut the excess from the four corners and use to fill in any gaps on the edges.

Spread the mustard in a thin layer over the pastry.  Follow with the cheese, making a single layer.  Press the tomatoes over the cheese, cut side down. Make a pretty design if you like!  Make sure to cover the entire layer of cheese.

Sprinkle the herbs over the tomatoes, then drizzle the olive oil over all.  Finally, add a few pinches of sea salt (or a few grinds if you are using a grinder).

Bake 20-25 minutes until the tomatoes are slightly blistered and the edge of the pastry just browned.  My cheese puffed up a bit so I did deflate it with a poke of a sharp knife.

Let it cool slightly, and eat it either hot or at room temperature.