This tart can be made with either home-made or commercial puff pastry.
10–12 thick slices tomato, seeded
1 quantity Puff Pastry (recipe in the Cook’s Companion App or book)
1 tablespoon Dijon mustard
2 tablespoons shallots, finely chopped
freshly ground black pepper
extra-virgin olive oil
1 tablespoon basil leaves, freshly chopped
Drain tomato for 1 hour on a clean tea towel. Preheat oven to 220°C. Roll pastry to make a 20 cm round 5 mm thick, then transfer to a baking tray and prick all over with a fork. Spread pastry with mustard and bake for 10 minutes. Scatter with shallots and arrange tomato on pastry, then season and drizzle with oil. Bake for a further 10 minutes. Serve scattered with basil and accompanied by a leafy salad.