Slice the tomatoes in half, then toss in salt, pepper, oregano and olive oil and broil till they start to caramelize. Season and set aside.
200 grams cherry tomatoes, ½ teaspoon dried oregano, ⅛ teaspoon salt, 1 tablespoon olive oil, ⅛ teaspoon black pepper
Preheat fan oven to 170℃/330℉ (non-fan 190℃/375℉), and roll out the pastry.*
500 grams shortcrust 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.
2 teaspoons Dijon mustard
Sprinkle over the grated cheese, and add the tomatoes.
¾ cup young Comté cheese
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
a few flat parsley leaves
Notes
Keep the pastry chilled till ready to use.
Use fresh seasonal tomatoes for best flavour.
Serve warm, room temperature.
Cover and store leftovers in a cool place on the counter or in the fridge or freeze and defrost in the fridge over night.