Mustard and a thin cheese layer support juicy heirloom tomatoes on crisp pastry.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g ripe Black Krim tomatoes, sliced
- 1 sheet puff pastry, about 250 g, thawed
- 1 tbsp Dijon mustard
- 80 g Gruyère, grated
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/4 tsp salt
Method
- Heat oven to 200°C / 400°F. Salt tomatoes and drain on a clean towel for 10 minutes.
- Place pastry on parchment. Score a 2 cm border without cutting through; prick the centre with a fork.
- Spread mustard inside border, add cheese and tomatoes, then oil and thyme. Bake 25–30 minutes until pastry is deeply golden.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
