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Tomato and gruyère tarts

Tomato and gruyère tarts

By Charlotte Ndlovu
15’ Prep time
30’ Cook time
45’ Total time
487 Calories
4 Serving

Summary

Cheese and tomato are a match made in summer heaven, particularly when tomatoes are at their seasonal best. eat these warm or at room temperature – you won’t regret either choice.
Charlotte Ndlovu 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry and cut into 4 equal rectangles (about 17x11.5cm each). Arrange on a large, parchment-lined baking tray.
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Step 2

Score a 1.5cm border around each of the tarts (taking care not to cut all the way through), then prick the bases with a fork. Spread the centre of each tart with 1 tsp mustard, then top evenly with the Gruyère. Arrange the tomato slices over the cheese, season, then sprinkle with the fines herbes.
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Step 3

Drizzle the tops of the tarts with a little oil, then bake for 25-30 minutes until golden and the edges are puffed up. Cool for at least 10 minutes before serving with a green salad, if liked.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Dijon mustard
    Dijon mustard
    4 tsp
  • Sheet all-butter puff pastry
    Sheet all-butter puff pastry
    320 grams
  • Waitrose classic vine tomatoes
    Waitrose classic vine tomatoes
    450 grams
  • Grated gruyère cheese
    Grated gruyère cheese
    100 grams
  • Herbs
    Herbs
    1 tbsp

Nutrition Facts

View nutrition facts
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