Gruyere and Tomato tart

I needed a quick dinner from ingredients  I had on hand the other night

Puff Pastry

Country Dijon Mustard

Pasta Sauce

Tomatoes

Gruyere Cheese

Salt and pepper



Preheat oven to 400 degrees



Defrost a puff pastry sheet on the counter for about 40 minutes. Unfold the pastry sheet on a lightly floured surface and roll to desired shape. Press the pastry sheet into a tart pan with a removable bottom. Run a rolling pin around the top edge of the pan to remove the excess pastry.

Prick the bottom of the pastry sheet with a fork every inch or so and then cover the pasty sheet with whole grain Dijon mustard.

Line the dough with aluminum foil and fill with beans or rice to weight it. Bake for 8- 10 minutes,and then remove the beans and lining. Let cool for 10 minutes.

Spoon pasta sauce into the pan and cover with grated gruyere cheese. Add sliced tomatoes, season with salt and pepper and sprinkle a little more cheese on top. Bake until bubbly .

This makes a delicious appetizer or simple meal with a salad or pasta on a hot summer night.