Tomato Gruyere tart

Tomato Gruyere tart



Serves : 4

  • 2 (400g) tins plum tomatoes, chopped
  • 1 shortcrust pastry sheet, rolled
  • 1 tablespoon Dijon mustard
  • 1 teaspoon herbes de Provence
  • 180g grated Gruyere cheese
  • Salt and pepper to taste

Directions for Tomato Gruyere tart

  • Preheat oven to 160 C / Gas 2-3.
  • Pour the tomatoes with their liquid into a frying pan and cook for about 15 minutes. Stir occasionally until the tomato mixture looks thick. Season with salt and pepper.
  • Meanwhile, line a buttered pie dish with the shortcrust pastry sheet.
  • Brush the pastry with the mustard, add the tomatoes, sprinkle with herbs and cover with grated Gruyere.
  • Bake for approximately 40 minutes until the shell is cooked and filling is golden brown.