Mustard, Cheese and Tomato Tart

The tantalising aroma of this tart baking is enough to stop my gang doing whatever they’re doing & head for the kitchen. The heady mixture of cherry tomatoes, mature cheese, mustard and fresh basil cooking away definitely starts hunger signals.
It is delicious and satisfying piping hot out of the oven served with humus and salad fixins or serve it cold ’cause it makes for great picnic food too. For those late night hunger pangs – open fridge-eat slice – close fridge. No-one need know. It’s so good! 
200g (7 oz) plain flour -sometimes I use wholemeal for an earthier flavour
175 g (6 oz) chilled butter
pinch salt
3-4 tablespoons iced water
3-4 tablespoons Dijon or English mustard
225 g (1/2lb) mature cheese grated
10 large tomatoes sliced or cherry tomatoes halved
1 teaspoon dried oregano
2-3 fresh basil leaves ripped
2 tablespoons finely chopped garlic
freshly ground black pepper
2 tablespoons olive oil

  • Preheat oven to 200 c 400F or gas mark 6
    Sift the flour into a bowl, rub in the butter until the mixture looks like fine breadcrumbs.Stir in sugar, pinch of salt and add the water to make a smooth dough. Wrap in cling film & chill for 30 minutes.
    Roll out the dough on a lightly floured surface to line a greased 25 x 20 (10 x8) shallow baking tray. The pastry is fragile to roll but simply patch where needed.
    Spread the mustard over the pastry base & sprinkle with cheese. If using large tomatoes lay slices on slightly overlapping or arrange in cherry tomatoes halves in circles. Sprinkle with oregano, basil, garlic, salt & pepper. Drizzle over olive oil.
    Slip into hot oven for 40 minutes. Keep an eye on it as it browns quickly.
    Serve it hot with a big green salad or let it cool completely and refrigerate.Yum