Chef John's Tomato Tart

Ingredients

• 1 sheet frozen puff pastry , thawed and cut into quarters
• 2.5 tablespoons Dijon mustard
• 1 large ripe tomato , sliced into 1/4-inch rounds
• salt and freshly ground black pepper to taste
• 3 pinches herbes de Provence
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons extra-virgin olive oil , divided
• 1 pinch chopped fresh oregano
• 1 pinch chopped fresh parsley
• 1 pinch chopped fresh thyme

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.

3. 3

   Freeze dough until firm, about 10 minutes.

4. 4

   Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.

5. 5

   Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.

6. 6

   Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.

7. 7

   Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.