Mediterranean Tomato Tart

Method

• Preheat the oven at 220ºC/425ºF/Gas 7.
• Roll out the pastry and place in a 23cm loose bottomed tart tin.
• Prick the pastry all over with a fork.
• Place a sheet of parchment paper inside the pie and fill with baking beads.
• Blind bake the pastry for 5mins.
• In the meantime slice the tomatoes.
• Once the pastry has been blind baked, remove baking beads and parchment paper and brush the dijon mustard on the pastry so it is evenly coated.
• Sprinkle 1-2 tbsp semolina (or breadcrumbs) to absorb liquid from tomatoes.
• Place the tomato slices on top.
• Sprinkle with dry herbs.
• Drizzle some olive oil on top.
• Cook for 20mins at 220ºC/425ºF/Gas 7. Decrease oven temperature to 190ºC/375ºF/Gas 5 for another 10mins.
• The tomato tart is cooked once the pastry is slightly brown and tomato skin curled a little.
• Serve hot or cold with a salad.