This weekend I decided to make a Tarte aux tomates (tomato pie). To keep it easy and quick, I used store bought puff pastry. While I have made my own puff pastry, it does take time and effort to go through the many steps to incorporate the butter to make the flaky layers.
I rolled out the pastry into my quiche pan and brushed it with Dijon mustard, then added a layer of thinly sliced tomatoes and chèvre. Topped it off with chopped fresh basil leaves and popped it into the preheated oven (200°C / 400°F) for 30 minutes.
Ready for the oven:
Out of the oven and ready to be served: