Wash and halve the cherry tomatoes. Place them in a bowl and season with salt, pepper, oregano, the grated or finely chopped garlic clove, and oil.
Line a baking pan shaped like your puff pastry with parchment paper; in this case, a 26 cm round pan, and arrange the cherry tomatoes on the paper with the cut side facing up.
Turn on the static oven to 200°C.
Spread 1 tablespoon of mustard over the puff pastry.
Place the mustard-coated side over the cherry tomatoes and make it adhere well both on top of the tomatoes and along the sides, tucking it in carefully.
Prick the surface with a fork and bake for 25/30 minutes or until the surface is golden.
Remove from the oven and let rest for 10 minutes.
Place a plate over the pan and, very carefully, taking care of splashes, flip the pan, remove the paper, and arrange any cherry tomatoes that may have moved.
Decorate with a few basil leaves. Serve and enjoy the cherry tomato and mustard tart!
Parchment paper
Baking pan
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 cherry tomatoes.
Italia, Veneto
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| Energy (kcal) | 106.52 |
| Carbohydrates (g) | 15.99 |
| of which Sugars (g) | 3.54 |
| Fat (g) | 2.69 |
| of which Saturates (g) | 1.11 |
| Protein (g) | 4.2 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.36 |
