A MEAL YOU CAN MAKE

Tomato and mustard tart

A crisp pastry tart with mustard, cheese and ripe tomatoes, plus bean salad.

About 66 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools

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Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Wheat/gluten, milk and mustard; pastry may contain egg. Choose vegetarian cheese. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~818 kcal · 26g protein · 69g carbohydrate · 50g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Slice tomatoes and blot off excess juice. Put pastry on its baking paper on a tray. Score a border 2 cm inside the edge without cutting through, then prick the centre with a fork. Spread mustard inside the border, add cheese and overlap tomato slices. Scatter thyme and drizzle half the oil.

  2. Set the oven

    Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Bake the tart

    Bake following the pastry packet temperature if different, until the border is well risen and the base crisp and cooked, not wet or doughy. Extend if needed.

  6. Get everything ready

    Drain and rinse beans. Toss with lettuce, remaining oil and vinegar to make a simple side salad.

  7. Check and serve

    Slide the tart onto a board with care, cut into portions and serve with bean salad. Tomato moisture can affect how long the base needs.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 19 min · Cooking: about 30 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

French-inspired · ready-rolled pastry. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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