This savory tart is a take on the French tarte à la tomate, a traditional harvest season recipe that takes advantage of the intense flavor and sweetness of the tomatoes. It usually features pastry dough, a smear of mustard on the bottom and a sprinkle of Gruyère cheese on the top. But, as with many classic home-style recipes, there are infinite variations, including some with ham, anchovies, or olives. 

Here, puff pastry is used instead of the more traditional pâté brisée, and the honey is a perfect addition to enhance the sweetness of the tomatoes while balancing the tanginess of the mustard. The tart is best served at room temperature, but nothing stops you from enjoying it right out of the oven.

Ingredients

Serves 4-6

1 sheet frozen puff pastry
1 egg, beaten, for brushing
2-3 tbsp Dijon mustard
1 lb heirloom tomatoes
2 garlic cloves, thinly sliced
Salt and pepper, to taste
1-2 tbsp extra-virgin olive oil
4-5 tbsp goat cheese, crumbled
7-8 thyme sprigs
2-3 tbsp honey
3/4 cup microgreens, to serve

Instructions

Preheat the oven to 400 degrees.

Lightly oil a baking sheet and sprinkle it with a little bit of fine cornmeal, it will keep the puff pastry crispier.

Unfold the pastry sheet on a lightly floured surface and roll it gently to flatten creases. Cut a 1/2 inch strip from each edge, brush these strips with a little bit of the beaten egg, then place them along edges of the pastry sheet, pressing gently to form a raised border. Carefully transfer the puff pastry onto the baking sheet and brush the edges with a little more egg. Prick the bottom of the pastry with a fork, then spread the mustard over it. Slice the tomatoes and arrange them over the mustard, overlapping them slightly. Scatter garlic slices over the tomatoes, season with salt and pepper, and drizzle with 1 tablespoon of olive oil.

Bake for about 15 minutes, until the tomatoes are lightly browned, then take the tart out of the oven and scatter over the crumbled goat cheese, thyme leaves. Drizzle with honey and another round of olive oil. Bake for another 15 minutes, until the pastry is golden brown.
Let it cool off for about 30 minutes, garnish with microgreens, and serve.

Story, Photography, and Styling by Sara Ghedina