Grey Poupon® whole-grain mustard, tomato & Gruyere cheese tart

Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
6 large vine tomatoes, peeled & roughly chopped
18-oz. puff pastry, rolled to 1/4-in. thick
1 egg, beaten
4 tbsp. Grey Poupon® whole-grain mustard
10 oz. Gruyere cheese, grated
10 tomatoes, sliced and quartered
1 tbsp. fresh thyme leaves
1 tbsp. olive oil
salt and freshly ground black pepper

To garnish:
Amt Ingredient
2 tbsp. Grey Poupon® dijon mustard
2 tbsp. champagne vinegar
5 tbsp. olive oil
6 oz. arugula leaves

Procedure:
• Preheat the oven to 445 F.
• Place the chopped tomatoes into a hot frying pan and cook for 10-15 minutes, mashing down occasionally with the back of a fork, until reduced and thickened. Season to taste with salt and freshly ground black pepper, then allow to cool.
• Place the pastry onto a clean, floured surface. Cut out four circles the size of a B&B plate, and then score another circle 1/2-inch inside the pastry circle’s circumference.
• Place the pastry circles onto a baking sheet and brush around the edges with the beaten egg.
• Prick the inner circle of the pastry several times with a sharp knife, then spread the mustard over the inner circle.
• Spoon the cooked tomato sauce over the mustard to the edge of the inner circles and top with the grated Gruyere.
• Arrange the sliced tomatoes over the top of the tomato sauce and scatter with thyme leaves.
• Drizzle the tomatoes with olive oil and season with salt and freshly ground black pepper.
• Place the tarts into the oven to bake for 15-20 minutes, or until the pastry base is cooked through.
• Meanwhile, for the garnish, mix the vinegar with the olive oil and mustard in a bowl, seasoning, to taste, with salt and freshly ground black pepper.
• Place the arugula into a bowl and drizzle with the dressing.
• Remove the tarts from the oven and place onto four serving plates.
• Serve with a small pile of the dressed arugula in the middle of each tart.