Cantal Cheese and Tomato Tart
- 1/2 lb puff pastry
- 8 medium-sized ripe tomatoes
- 3 tbsps olive oil
- 2 tbsps Dijon or full grain mustard
- 1/2 lb Cantal cheese
- Fine sea salt
- Freshly ground black pepper
- 1 tbsp fresh thyme or 1 teaspoon dried
Slice the tomatoes thinly and place in a shallow dish. Sprinkle with salt and pepper, drizzle with the olive oil and let marinate for 30 minutes.
Preheat the oven to 400ºF.
Roll out the chilled puff pastry in the form of your baking sheet, crimping the edges to form a shallow lip. Prick the pastry with a fork and chill in the refrigerator for 10 minutes.
Slice the cheese thinly. Drain the tomatoes. Take the pastry out of the refrigerator and brush it lightly with the mustard. Place a layer of cheese on the mustard, top with a decorative layer of tomatoes and sprinkle over the thyme leaves.
Bake for 35-40 minutes until the cheese bubbles up through the tomatoes and the base looks cooked when lifted with a knife. Let sit 10 minutes before cutting and serving.