Roasted Roma tart
Instructions:
I;
- Fit the pastry into a 10-inch tart pan with a removable bottom. Bake and cool to room temperature.
- Preheat the oven to 350°F.
- Mix the creme fraiche and mustard and 1 tablespoon of the thyme in a small bowl. Use the back of a small spoon to spread 2 tablespoons of the mixture evenly over the bottom of the tart crust and set the rest aside. Sprinkle the cheese into the crust.
- Cover the cheese with the tomatoes. Working from the outside of the crust toward the center, arrange the pieces in concentric circles and overlap their edges so that very little of the filling shows.
- Bake the tart until the tomatoes are just beginning to lightly brown, about 15 minutes. Sprinkle with the remaining 1 tablespoon of thyme. Cut into wedges and serve warm or at room temperature with a spoonful of the remaining creme fraiche mixture on the side.