Flash cooking – Tomato tart

Picture-guide recipe on how to make a delicious and easy recipe.


  • Roll of puff pastry
  • Fresh tomatoes, sliced
  • Dijon mustard
  • Cheddar cheese, grated
  • Olive oil, to drizzle
  • Herbs if any (thyme, basil, rosemary…), pepper
  • Baking tray
puff pastry unrolled over a baking tray for tomato tart

Unroll the puff pastry over the baking tray (do not remove the grease-proof paper)

Dijon mustard thinly spread over puff pastry for tomato tart

Spread a thin layer of Dijon mustard using the back of a spoon

olive oil drizzle over tomato tart before cooking

Top with tomato slices, grated cheese, a drizzle of olive oil and freshly ground pepper (don’t add salt, it’s bad for you!)

top view of raw tomato tart

Cook in a pre-heated oven (180 degrees) until golden brown (about 30 min)


Optional: add onions: fry one or two sliced onions in a frying or sauce pan with a little olive oil until starting to brown (adding a little water to prevent burning and help cook using the steam) and sprinkle over the top.