Ingredients

For the dough:

210 gr bread flour

1 tsp Salt

I stem of fresh thyme (leaves only)

125 gr butter (very cold) cut into cubes of 0.5 cm

1 medium egg lightly beaten

2 tbsp of very cold water

A little extra flour for rolling the dough

For the filling:

700 gr good quality fresh tomatoes

I tsp Dijon mustard

200 gr Grated Asouti Krasotiri (Cheese from Andros)

1 tsp of honey from fir trees E-LA-WON

2 stems of fresh oregano (leaves only)

I stem of thyme (leaves only)

I lightly beaten egg yolk for the egg wash

Optional: a little black sesame for sprinkling on the pastry and some sea salt.

Method

For the dough:

Add the flour to a bowl with the salt, the thyme and mix them up with your hands.

Put the pieces of butter into the flour and flour them individually.

Using your hands break up the cubes of butter mixing simultaneously with the flour until you achieve a sort of crumble but with pieces of butter still evident.

Add the egg and the water and mix them lightly for a minute until you achieve a light soft dough.

Cover the dough with plastic wrap and put it in the freezer until needed having flattened the dough into a disc shape.

The dough freezes until we have prepared the rest of the ingredients.

For the filling:

Cut the tomatoes into 5mm slices.

If you like take out the seeds if they bother you.

If you prefer you can peel the tomatoes by parboiling them for a few seconds in boiling water and then you can remove the skin easily.

Put the tomatoes aside until you need them.

Heat up the oven to 220c

Grate the cheese and prepare the herbs

For the Tart:

 With a floured rolling pin starting rolling out the dough into a rectangular shape approximately 30 x 40 cm.

Carefully put the rolled out dough onto a baking tray into which we have put greaseproof paper.

With a brush cover the dough base with the Dijon mustard.

Sprinkle the cheese leaving approx a 3cm edge to the dough base.

Place the tomato slices as attractively as possible on the dough base covered in cheese.

Sprinkle the herbs over the tomatoes and fold over the edges of the dough base left uncovered towards the centre to create a higher edge.

Egg wash the higher edge with the egg yolk and sprinkle the black sesame and salt if you have chosen to do so.

Bake on a level under the middle section of the oven for approximately 40 mins or until an even golden brown colour is achieved on the edges, the tomatoes are soft and cooked and the base is cooked underneath.

Remove from the oven and leave to cool on a rack before cutting into slices.

Serve with a little yoghurt if preferred…

Just a note about the products I have used. I have not included them for publicity purposes or have I been paid to include them. Simply the honey is one of my favourites  and the cheese is one I  adore! Generally on this site I will only show the products from small niche producers I personally like to use in my recipes.