You say tomatoe, I say tomato...tart

It's been awhile I know. I'd like to tell you that it was because I was so busy cooking but alas no. It's more like work, the thing I do to help pay for the food we eat, that has kept me out of the kitchen.  
It's time to redress the balance!
Just look at this gorgeous red tomato tart, would you? 

Doesn't it make you want to eat one right now, or maybe tomorrow for dinner? It won't take you long and there are some lovely tomatoes in the markets (in the northern hemisphere) at the moment. 
This will be a regular on our summer menu this year. You can taste the sunshine in the tomatoes.
I adapted the recipe from Joanne Harris, the talented writer who wrote Chocolate, The Lollipop Shoes and Blackberry Wine to name just a few. She also co-wrote several cookbooks which give a delightful insight into French cuisine.
Sorry to disappoint some of you but I really did buy ready-rolled pastry for this one.  Feel free to make your own at home but I was too busy to make my own...honest!

Roast Red Tomato Tart
1 packet of ready-rolled flaky pastry (pâte feuilletée)
3 tablespoons crème fraiche (or thick double cream)
2 teaspoons Dijon mustard (or 3 teaspoons if you are a mustard lover)
5-6 large sunny red tomatoes - the best you can find
Salt and pepper
fresh basil or thyme


Preheat oven to 190°.
Line your tart dish with paper and then the pastry. Put in the fridge while you prepare the ingredients. The pastry cooks best if it is cold when it goes into the oven
Mix together the crème fraiche and mustard in a small bowl.
Slice the tomatoes in even slices. You want them all to cook the same in the oven.
Take out your pastry and spread the crème fraiche evenly on the base. 
Artfully arrange the tomato slices, either in concentric circles if you are using a round tart dish or in rows if it's square or rectangle like mine. 

Season with salt and pepper. 
Bake for 40 minutes. Scatter fresh torn basil over the tart. Eat warm or cold.