1 1/2 t Dijon mustard
Tomatoes (thinly sliced), 6 small
4 oz feta, crumbled (reduced fat)
1 T Extra Virgin olive oil
1 1/2 t Herbes de Provence
Black pepper
Preheat the oven to 400. Roll out the pastry and place in a medium sized non-stick tart pan. Line the tart shell with foil or coffee filters and fill with beans. Bake for about 10-minutes.
Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Sprinkle feta on top of the tomato layer.
Sprinkle herbes de provence, season with freshly ground black pepper and drizzle with extra virgin olive oil.
Place in the oven and cook for about 20 minutes until the pastry is risen, golden and cooked.
1 1/2 t Herbes de Provence
Black pepper
Preheat the oven to 400. Roll out the pastry and place in a medium sized non-stick tart pan. Line the tart shell with foil or coffee filters and fill with beans. Bake for about 10-minutes.
Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Sprinkle feta on top of the tomato layer.
Sprinkle herbes de provence, season with freshly ground black pepper and drizzle with extra virgin olive oil.
Place in the oven and cook for about 20 minutes until the pastry is risen, golden and cooked.
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