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1
In a bowl, mix the flour, butter, egg and salt.
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2
Add a little water, just enough so the dough comes together.
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3
Wrap in Clingfilm and refrigerate.
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4
Preheat your oven to 200u00b0C/400u00b0F.
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5
Halve and deseed the tomatoes, and line them in a baking tin, skin side down. Make sure they are squeezed tightly, as they will shrink during baking. Season, drizzle the olive oil and bake for about 30 minutes.
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6
Allow to cool slightly before sprinkling with the cheese and ham.
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7
Roll out your dough as thinly as possible, and spread the mustard in the centre.
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8
Cover the tomatoes with the dough, mustard side down and tucking in the sides.
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9
Make a few holes with the tip of a knife and bake for another 30 minutes or until the pastry is golden brown.
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10
Note: it is highly probable that the cheese and ham will render some water while baking. Discard it after carefully baking to avoid a soggy bottom when turning out.
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11
To turn your tart out of the tin: place your serving dish over the tin and flip it over quickly.
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12
Decorate with some fresh basil and serve at once.
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13
Find more recipes on my blog http://alalemon.com
