Tarte a la Dijonnaise

Very easy and quick salted tart which could be served as a finger food or accompanied with a 

green leafy salad

For 6 people

2 rectangular  ready-rolled puff pastry sheets
5/6 tomatoes thinly sliced
Dijon mustard
200g fine slices (or grated) Jarlsberg or Gruyere
Pitted olives
Thyme
Salt and pepper

Method

Pre-heat the oven to 200.

1. In a rectangular oven dish, unroll the puff pastry onto an aluminium foil.
   
2. Spread the mustard onto the pastry, you can go as easy or as generous as you want.
   
3. Cover it with gruyere slices.(or sprinkle over the cheese)
   
4. Display the tomatoes slices, artistically.  
   
5. Add the olives
   
6. Drizzle with thyme and olive oil.
   
7. Add thyme.
   
8. Season well
   

Put in the oven for approx. 15-20 minutes until the tomatoes are tender.

Perfect hot from the oven or at room temperature as well, you can eat it as an entree with a leafy green salad and a glass of iced rose wine.

You can add sliced rounds of soft goat cheese onto the tomatoes slices which get crusty - brown on top and warm and creamy inside - in this case, skip the gruyere layer.