A delightful tart featuring roasted tomatoes and fresh herbs, perfect for a summer meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before baking for even cooking.
Slice the tomatoes into 1/4-inch thick rounds and arrange them on a parchment-lined baking sheet.
Use a sharp knife to achieve clean slices.
Brush the tomato slices with olive oil and sprinkle with salt.
A light coating of oil is sufficient to enhance the flavor.
Roast the tomatoes in the oven for 30 minutes, then let them cool.
Roasting intensifies the natural sweetness of the tomatoes.
Roll out the puff pastry on a floured surface to fit your tart pan, then press it into the pan and trim the edges.
Keep the pastry cold to make it easier to handle.
Prick the bottom of the pastry with a fork and spread a thin layer of Dijon mustard over it.
Pricking prevents the pastry from puffing up unevenly.
Arrange the roasted tomatoes over the mustard layer, and tuck garlic slices among them.
Distribute the tomatoes evenly for consistent flavor.
Sprinkle the tart with fresh basil and black pepper, then drizzle with the remaining olive oil.
Add the basil just before baking to retain its vibrant color.
Bake the tart in the oven for 25-30 minutes, or until the pastry is golden brown.
Check the tart halfway through to ensure even baking.
Let the tart cool slightly before garnishing with additional basil and serving.
Serve warm or at room temperature for the best flavor.
