25 minutes
Tomato Emmenthal and Mustard Tart

Tomato Emmenthal and Mustard Tart

A crisp filo pastry base with whole grain mustard, emmenthal cheese and sliced tomatoes. Topped with a touch of pesto and served with a lettuce & cress salad with toasted almonds and a sour cream & herbs dressing.

How it's doneDirections

Step 1

Remove the pastry from the freezer

Step 2

Line a baking tray with greaseproof paper. Place a sheet of pastry onto the baking tray, coat with olive oil using the pastry brush. Place the next sheet on top of the pastry. Repeat for all sheets of pastry. Scrunch the edges to make a border

Step 3

Set the oven to 220C 425F or gas mark 7. Spread the final sheet with mustard

Step 4

Grate or slice the cheese, place the cheese on top of the pastry

Step 5

Wash and slice the tomatoes, lay the tomatoes over the pastry overlapping the tomatoes. Drizzle with oil

Step 6

Place in the oven, cook for 15 mins until golden brown

Step 7

While the pastry is cooking, toast the almonds, peel and crush the garlic using the garlic crusher or chop finely . Wash and finely chop the fresh parsley

Step 8

Mix the dressing ingredients together

Step 9

Wash mixed leaves and place in a serving bowl, add the dressing to the salad. Toss the salad

Step 10

Remove the tarts from the oven, add small dollops of pesto

Step 11

Place the tart on a serving plate, add the salad. Serve immediately

What you needIngredients

Servings 2
Utensils
  • Baking tray
  • medium bowl
  • chopping board
  • large knife
  • rolling pin
  • pastry brush
  • small bowl
Pastry
  • 8 sheets filo pastry
  • 2 tbsp olive oil
Tart
  • 11/2 tbsp mustard(wholegrain)
  • 8 tomatoes
  • 55 grams emmenthal cheese
  • 2 tbsp pesto
  • salt to taste
  • pepper to taste
Salad
  • 40 grams almonds (flaked)
  • 1 box cress
  • 80 grams salad leaves
Dressing
  • 1 tbsp water
  • i clove garlic
  • 1/2 tbsp honey
  • 1/2 tbsp fresh lemon juice
  • 50 ml sour cream
  • 30 ml mayonnaise
  • 1 tbsp fresh parsley
  • 1 tbsp chives
  • salt to taste
  • pepper to taste

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