• 1 round of Cool&Simple puff pastry, thawed
• 5–6 medium tomatoes, thinly sliced
• 200g (2 cups) grated Oka cheese
• 4 teaspoons old-fashioned mustard
• 1 garlic clove, minced
• ½ cup fresh basil, roughly chopped

Soupe

• 2 tablespoons fresh chives, chopped
• Freshly ground black pepper, to taste

1. Preheat the oven to 400°F (200°C) and position the rack in the lower third.
2. Unroll the puff pastry and fit it into a 23 cm (9-inch) tart pan.
3. Meanwhile, thinly slice the tomatoes and place them on a clean towel or paper towel to absorb excess moisture. Cover with another towel or paper towel and let them drain for 10–15 minutes, replacing the towel if it becomes too wet.
4. In a small bowl, mix the chopped herbs with the minced garlic.
5. Spread the mustard evenly over the bottom of the puff pastry.
6. Sprinkle a layer of grated cheese, then add a layer of tomato slices, and top with a portion of the herb mixture. Repeat the layers until all ingredients are used.
7. Bake for approximately 20 minutes, or until the tomatoes are heated through and the cheese is slightly melted.
8. Serve warm, accompanied by a green salad.