Tomato tart


• 1 rond de pâte à tarte brisée Cool et Simple, décongelée

• 5-6 moyennes tomates tranchées finement

• 200g (2 tasses) fromage Oka râpé

• 4 c. à thé moutarde à l’ancienne

• 1 gousse d’ail hachée

• 1/2 tasse basilic frais grossièrement haché

• 2 c. à soupe ciboulette fraîche hachée

• Poivre au goût


• Put the oven rack on the lower shelf and preheat oven to 410F.

• Unroll the shortcrust pastry and line a 23cm (9 inch) pie dish.

• Cover the pastry with aluminum foil and fill with pie weights or dried beans.

•Bake for 30 minutes or until the pastry looks dry and crust is slightly golden.

• Remove weights and aluminum foil, set aside and lower oven temperature to 350F.

• Meanwhile, thinly slice the tomatoes and put on a clean cloth or paper towel to absorb a maximum of moisture. Cover with another clean cloth or paper towel and let sit for 10-15 minutes, replacing the cloth or paper if it becomes too wet.

• In a small bowl, mix the herbs with the garlic.

• Spread the mustard in the bottom of the crust.

• Sprinkle some cheese, then top with a layer of tomatoes and sprinkle some of the herb mixture. Repeat to form layers.

• Bake for about 20 minutes or tomatoes are warm and cheese is starting to melt.

• Enjoy with a side of green salad.

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