Ingredients:

  • 1 sheet (approx. 9 oz / 255g) frozen puff pastry, thawed
  • 3 tbsp (45ml) Dijon mustard
  • 1 lb (450g) Roma or Heirloom tomatoes, sliced 1/4 inch thick
  • 1 cup (100g) Gruyère cheese, grated
  • 1 tsp (2g) Herbes de Provence
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry slightly to fit the pan, then use a fork to dock the center by poking holes throughout, leaving a 1-inch border around the edges.
  3. Spread the Dijon mustard evenly over the docked center of the pastry, avoiding the outer border.
  4. Sprinkle the grated Gruyère cheese over the mustard in a thin, even layer.
  5. Layer the tomato slices in overlapping rows (shingle style) within the mustard-covered area.
  6. Drizzle the tomatoes with olive oil and sprinkle with Herbes de Provence, salt, and pepper.
  7. Bake for 25–30 minutes until the pastry edges are mahogany-colored and the cheese is bubbly and brown.