Tomato and Gruyère tarts

Name: Tomato and Gruyère tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 320 g sheet all-butter puff pastry; 4 tsp Dijon mustard; 100 g Swiss Grated Gruyère Cheese; 450 g pack Waitrose Classic Vine Tomatoes, sliced; 1 tbsp dried fines herbes; 2 tbsp olive oil, for drizzling; Green salad, to serve (optional)

Cheese and tomato are a match made in summer heaven, particularly when tomatoes are at their seasonal best. Eat these warm or at room temperature – you won’t regret either choice.

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Serves4
CourseBuffet
Prepare15 mins
Cook30 mins
Total time45 mins
Pluscooling

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320g sheet all-butter puff pastry
4 tsp Dijon mustard
100g Swiss Grated Gruyère Cheese
450g pack Waitrose Classic Vine Tomatoes, sliced
1 tbsp dried fines herbes
2 tbsp olive oil, for drizzling
Green salad, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry and cut into 4 equal rectangles (about 17x11.5cm each). Arrange on a large, parchment-lined baking tray.
Score a 1.5cm border around each of the tarts (taking care not to cut all the way through), then prick the bases with a fork. Spread the centre of each tart with 1 tsp mustard, then top evenly with the Gruyère. Arrange the tomato slices over the cheese, season, then sprinkle with the fines herbes.
Drizzle the tops of the tarts with a little oil, then bake for 25-30 minutes until golden and the edges are puffed up. Cool for at least 10 minutes before serving with a green salad, if liked.

Cook’s tip

Dried fines herbes is a handy mix of delicate summery herbs including parsley, chives, chervil and tarragon. Use fresh or dried thyme or dried oregano as an alternative.

Typical values per serving (not including optional ingredients) when made using specific products in recipe