Summer Tomato Tart – Better Than a Nude Beach

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Ingredients:

 

enough puff pastry to make your shell

 

enough extra-strong Dijon mustard to sauce the inside

 

enough sliced tomatoes to fill the tart with a single layer

 

salt and freshly ground black pepper, to taste

 

several big pinches of Herbes de Provence (or an Italian herb blend if you can’t find)

 

extra-virgin olive oil, as needed

 

freshly grated Parmigiano-Reggiano, as needed

 

fresh chopped herbs to garnish

 

 

 

– Pre-bake tart shell for about 10 minutes at 400 F.

 

– Let cool about 10-15 minutes, then fill and bake at 400 F. for about 25-30 minutes, or until pastry is well-browned and crisp.

Sumber https://foodwishes.blogspot.com/

happy cooking.

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