Slice the tomatoes in half, then toss in olive oil and broil till they start to caramelize. Season and set aside.
Preheat fan oven to 170℃/330℉ (non-fan 190℃/375℉), and roll out the pastry.*
Grease a 9-inch tart case and line with the pastry, pressing down gently, ensuring it comes up just over the sides.
Using a fork, make holes in the base of the pastry, then cover with parchment paper and baking beans. Bake for 15 minutes, then remove parchment paper and baking beans.
Turn down the oven to fan 150℃/300℉ (non-fan 170℃/330℉), and bake for a further 10 minutes to dry out the damp areas.
Allow to cool before spreading a layer of mustard over the pastry.
Sprinkle over the grated cheese, and add the tomatoes.
Turn up the oven to fan 170℃/330℉ (non-fan 190℃/375℉) and bake the tart for 10 minutes till cheese has melted. Remove from the oven, and garnish with parsley. Serve the tart warm or at room temperature
For further details on how to roll and pre-bake shortcrust pastry, see here.
French Tomato Tart
Amount Per Serving
Calories 229Calories from Fat 135
% Daily Value*
Saturated Fat 6g30%
Vitamin A 399IU8%
Vitamin C 11mg13%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.