Chef John's Tomato Tart
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
All ingredient amounts are approximates and will vary according to the size of your tart shell.
For best results, use the strongest French Dijon mustard you can find.
If you can't find Herbes de Provence, use an Italian herb blend.
Any fresh versions of the herbs in herbes de Provence will work as garnishes.
Nutrition data for this recipe includes the full amount of puff pastry. The actual amount of puff pastry consumed will vary.