The tomato pie, a timeless classic of French cuisine, is reimagined here with a Quebec touch. Instead of Gruyère, grated sharp Cheddar cheese is used and Dijon mustard is sweetened with honey. The result? This delicious, crisp and decadent pie.
Original tomato, sharp cheddar and honey mustard puff pastry pie
- 6 portions
- 20 minutes
- Cooking Time
- 40 minutes
- 4 original tomatoes, sliced
- 1 cup sharp cheddar, shredded
- 1 pack (400 g) store-bought puff pastry
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme
- Salt and pepper, to taste
- Olive oil, for drizzling
- Preheat oven to 400 °F and place rack in bottom position. Line a baking sheet with parchment paper and set aside.
- On a floured work surface, roll out the puff pastry into a rectangle of about 9 x 15 inches and place on baking sheet.
- Smear puff pastry dough with the Dijon mustard and honey and sprinkle with shredded cheddar.
- Garnish with tomato slices and sprinkle with thyme.
- Season with salt and pepper and drizzle with olive oil. Bake for 35 to 40 minutes or until the pastry is golden brown and crispy.
- Let cool a few minutes then cut and serve.
2 to 3 days in refrigerator