Tomato tart, mustard and Provence herbs

Ingredients

For 4 servings

• •1 1 Pasta
• •5 5 Tomato(s)
• •30 g 30 g Greated Parmesan
• •1 c. à soupe 1 Tbsp Mustard
• •1 c. à café 1 c. Herbes de provence
• •Salt pepper

Method

1. 1.Preheating the oven and preparing the tart bottom
2. 2.While your oven preheats to 210°C (th.7), start with a pie mould and spread your pie bottom (broken or laminated paste, as you prefer) leaving the accompanying sheet of baking paper, to facilitate the release.
3. 3.Tomato filling and seasoning
4. 4.Then put on the pie bottom with the mustard, then slice the tomatoes into slices (use a tooth knife, because the acidity of the tomatoes shakes out the classic blades), and set them like a rosette topping, making them slightly overlapping each other. Sprinkle with grated Parmesan and Provence herbs and then salt and pepper at your convenience.
5. 5.Cooking, dismoulding and tasting
6. 6.Bake for about 30 minutes, let cool for a few minutes, then demolish and taste warm or cold.