- 6 ripe tomatoes, cored, sliced 1cm thick
- 500g flaky puff pastry
- 4 tbsp Dijon mustard
- 1 egg, beaten
- 300g gruyere cheese, grated
- 1/2 cup pitted Kalamata olives
- Balsamic vinegar and basil leaves, for serving
Preheat oven to 220°C.
Put the tomato slices on paper towels or a cake rake side by side. Sprinkle evenly with a little salt and let them drain for 30 minutes.
Roll the pastry out into a 35cm disc and place on a baking paper-lined oven tray. Wet the edge of the pastry with a little cold water and fold it in all around 2cm.
Spread the mustard over the inside base of the tart. Pour the egg evenly over the mustard. Sprinkle the cheese over the egg. Put the tomato slices on top, side by side but overlapping. Dot the olives in between the tomato slices.
Bake for 40 minutes or until very well cooked. Remove tart from the oven and serve in wedges drizzled with a little balsamic and sprinkled with basil leaves.