Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends. Today, the tomato-mustard tart.
Preparation: 30 min
Cooking: 20 to 25 min
For 6 pers. :
1 pure butter puff pastry
4 beautiful beef heart tomatoes
2 red onions
3 tbsp. tablespoons of strong mustard
3 tbsp. breadcrumbs
1 handful of arugula
Olive oil
Fleur de sel
Preheat the oven to 170 ° C (th.6) (if possible in ventilated grill mode).
Spread the puff pastry between two sheets of baking paper then between two baking sheets and bake for 20 minutes to precook it.
Wash the tomatoes and cut them into slices 1/2 cm thick.
Peel and cut the onions into thin rings.
Spread the mustard on the puff pastry. Sprinkle with breadcrumbs. Place the tomato rings in a rosette on top, then place the onion rings regularly. Drizzle with olive oil and bake for 20 to 25 minutes.
Wash and wring out the arugula.
Out of the oven, season with fleur de sel and place the arugula leaves on the pie. Drizzle with olive oil.