For 2 small tarts of approx. 12cm/4 inches diameter
– A few heirloom tomatoes + around 20 cherry tomatoes
– 1 tsp of honey
– 2 tsp of mustard
– 1 roll of puff pastry
– Salt, pepper
– Olive oil
– Fresh thyme and/or rosemary
– Fresh basil
– 2 little moulds of 12cm/4 inches
Preheat the oven at 350°F/180°C.
Wash the tomatoes, start with the tatin.
Cut 2 circles of dough with the edges of your little moulds, butter your moulds, add the honey at the bottom then place the cherry tomatoes.
Spread the mustard on one side of the dough circles, add salt and pepper to your tomatoes. Cover with the dough, mustard side down and tuck the dough inside your mold to kind of seal it.
Put in the oven for around 15min, till the dough on the top is golden.
Allow to rest for 5 min (you will have some water coming out of your molds) and flip them over.
For the heirloom tomato tarts, slice your tomatoes, cut a circle of the size of the mould you want to use (I re-kneaded my dough, spreaded it with a rolling pin and flour to be able to have the size I wanted).
Spread some mustard on one side of your dough. Place your tomato slices nicely with salt pepper, thyme and olive oil. Put them in the oven for 15 min, till your kitchen smells paradise.
By: French Chef Marlene Dulery