Tomato and Cheddar Tart
- 1/2 lb (250 g) puff pastry, thawed
- 1 tbsp Dijon mustard
- fresh basil
- 3-4 large italian tomatoes cut into 1/2 slices
- 1 cup grated cheddar cheese
- salt and ground pepper to taste
with the rack in lowest position, preheat oven to 375 F.
On floured work surface, roll out the puff pastry into 8 x 10 rectangle and cut into 2 x 4" rectangles. Place on a baking sheet. Brush dough with the mustard. Scatter basil leaves over dough, then tomatoes. Season. Sprinkle with cheese.
Bake 20 minutes or until cheese is golden brown.
Garnish with fresh basil. Serve immediately, as an appetizer or as a starter.