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Dinner with Rukmini
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French Tomato and Mustard Tart with Tarragon
Introduction from Rukmini Iyer
This recipe originates with Mme Renaud, the mother of my French exchange, Sophie. At thirteen, I watched her make it with both interest and apprehension (having some doubts about both mustard and tomatoes) – and was absolutely transported on first bite. It tastes like summer and holidays.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Unroll the puff pastry and place in a lined roasting tin. Spread the mustard all over, leaving a 2cm border around the edges.
Arrange the sliced tomatoes over the mustard, then scatter over the tarragon, sea salt and freshly ground black pepper. Drizzle with the extra virgin olive oil, then transfer to the oven and bake for 25–30 minutes, until the edges are golden brown and crisp. Serve immediately.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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