Ingredients for 4 people
Preparation
Preheat your oven to 170°C (thermostat 5).
Blanch the tomatoes in boiling water for 2-3 minutes, then peel off the skins.
Halve about half the tomatoes and arrange them in your tart pan, cut-side up (rounded side down).
Dice the remaining tomatoes and place in a bowl. Add 1 tsp balsamic vinegar, herbes de Provence, salt, and pepper. Mix well and spread over the tomato halves in the pan.
Unroll the puff pastry, brush one side with mustard, and lay it over the tomatoes, mustard-side down. Tuck in the edges.
Bake for 25 minutes until golden. Invert to serve for a stunning presentation.
