Tarte Dijon

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 1
  • 1 Roll of fresh puff pastry (refrigerated shelf)
  • 7-10 Tbsp Grease
  • 4 TABLESPOONS Grober Dijonsenf
  • 3 Ox heart tomatoes
  • 7-10 Tbsp freshly ground pepper
  • 100 g Gruyère
  • 1 Stem spring leek

Directions

  1. 1

    Preheat the oven to 190 °C top/bottom heat (convection oven 170 °C). Carefully pull the puff pastry straight from the fridge apart so that it becomes slightly larger.

  2. 2

    Grease the tart mould and put the dough into it. Form a nice edge with the protruding dough.

  3. 3

    Spread the mustard on the dough base. Remove the stems from the ox-heart tomatoes, cut them into slices, place them in a circle in the tin and pepper well. Grate the Gruyère and sprinkle the tomatoes well.

  4. 4

    Bake the tart in the oven for about 35 minutes. Rinse the spring leek, dab dry, cut into small rolls, sprinkle over the baked tart and serve hot immediately. A green salad goes well with it.

Nutrition Facts

KCAL
610 kcal
CARBS
43 g
FATS
38 g
PROTEINS
19 g