Photo, Diane Carnevale
A tomato tart is a breeze to make using frozen puff pastry, any kind of cheese that suits you, and of course, those vine ripened tomatoes from your back yard! I used a mix of gruyere and cheddar cheeses for this particular tart, served with a little frisee lettuce. Spread a very thin layer of mustard on the puff pastry, add the cheese, the sliced tomatoes, season with salt, pepper, and maybe a teeny bit of garlic. Bake, slice, devour.
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