Wash and cut the cherry tomatoes in half. Place them in a bowl and season with salt, pepper, oregano, the grated or finely chopped garlic clove, and the oil.
Cover a baking mold of the shape of your puff pastry, in this case, a 26 cm round one, with parchment paper and place the tomatoes on the paper with the cut side up.
Preheat the oven to 200°C static.
Spread 1 tablespoon of mustard on the puff pastry.
Place the mustard-coated side over the tomatoes and press it well onto the tomatoes and the sides, tucking it in carefully.
Prick the surface with a fork and bake for 25/30 minutes or until the surface is golden brown.
Remove from the oven and let it rest for 10 minutes.
Place a plate over the mold and very carefully, being cautious of splashes, flip the mold, remove the paper, and adjust any tomatoes that may have shifted.
Garnish with a few basil leaves. Serve and enjoy the cherry tomato and mustard tart!
Parchment paper
Baking mold
Refrigerator
This cherry tomato and mustard tart is a sugar-free version, but if you prefer a sweeter taste, you can sprinkle a tablespoon of sugar on the parchment paper before placing the tomatoes.
Italia, Veneto
| Energy (kcal) | 26.28 |
| Carbohydrates (g) | 3.91 |
| of which Sugars (g) | 3.51 |
| Fat (g) | 0.58 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 1.06 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.02 |
