10 mins to prepare and 30 mins to cook
|Tomato and Mustard Tart|
- 375g pack ready rolled puff pastry
- 2tbsp wholegrain mustard
- 50g (2oz) grated Leerdammer cheese
- 400g (13oz) mixed speciality cherry tomatoes
- small handful basil leaves
How to make Tomato and Mustard Tart :
Preheat oven to Gas 7, 220ºC, fan200ºC. Unroll the pastry onto a nonstick baking tray and score a line 3cm (1in) from the edge all round. Spread the centre of the pastry with the mustard and sprinkle with half the cheese.
Cut the tomatoes in half and scatter over the top of the tart. Sprinkle with the remaining cheese. Bake the tart in the oven for 15-20 minutes or until golden brown. Sprinkle with the basil leaves, then serve warm or cold.