蜜芽传媒

Food Friday - Cheese and Tomato Summer Tart
Ingredients:

1 tbsp creamy Dijon mustard
24cm (9 inch shortcrust pastry case, baked blind)
100g grated parmesan cheese
8 firm ripe tomatoes, thinly sliced
1 whole camembert, quartered and thinly sliced
6 tbsp olive oil
2 tsp finely chopped fresh thyme
1 tsp fennel seeds
2 garlic cloves, crushed
Salt, black pepper
1 tbsp chopped fresh flat-leaf parsley to garnish

Method:

Heat the oven to 190C (375F) and put your lined case, pastry and baking beans in the oven to blind bake
Spread mustard thinly over the baked case, sprinkle with parmesan
Arrange tomato slices alternately with slices of camembert into neatly overlapping circles
Put the oil in a bowl with herbs, garlic, salt and pepper
Brush oil mix over tart
Bake the filled tart for around 25 minutes until brown and bubbling
Cool for at least ten minutes before removing from the tin and slicing for your plate
Serve at any temperature along with a green salad and sprinkle with parsley

Show less