Tarte Tomate et Parmesan                                                 

Warm tomato tart on a parmesan crust seasoned with thyme and garlic and served with a salad garnish

3 tomatoes

Olive oil

pastry

1 tablespoon mustard

2 tablespoons cream cheese

2 cloves garlic finely chopped

Pinch of thyme

50g parmesan roughly grated

Salt and pepper

Egg for glazing

Roll out pastry

Sprinkle with half parmesan and fold over

Re roll and sprinkle with rest of cheese

Re roll

Bake blind

Mix mustard and cream cheese and spread in centre of tart

Arrange sliced tomatoes on top

Season

Sprinkle on the garlic and thyme

Drizzle with olive oil

Glaze edge with egg

Bake for 30mins in low to medium oven (KEEP CHECKING THE BOTTOM DOES NOT BURN)