Directions:
- Preheat oven to 400°.
- Roll out pastry to the desired square shape, either a 14-inch square or cut into 6 to make smaller tarts.
- To form the border, score a square, 1/2 inch from the edge, which will keep the tomatoes in place during baking.
- Cut and twist the edges as desired for a little flair. Brush the edge and twisted ends with egg white to seal the pastry.
- Spread the pastry (not the edges) with Dijon mustard, cover with sliced tomatoes, brush with olive oil, sprinkle with SHALLOT SALT and basil and bake for roughly 11 minutes for small tarts, 20 minutes for a large tart, until puffy and golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.72 Kcal (2331 kJ) | ||
| Calories from fat | 367.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.83g | 63% | |
|---|---|---|---|
| Sodium | 280.74mg | 12% | |
| Potassium | 169mg | 4% | |
| Total Carbs | 40.45g | 13% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 2.8mg | 15% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 382.55 Kcal (1602 kJ) | ||
| Calories from fat | 252.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.05g | 63% | |
|---|---|---|---|
| Sodium | 192.91mg | 12% | |
| Potassium | 116.13mg | 4% | |
| Total Carbs | 27.79g | 13% | |
| Sugars | 1.51g | 9% | |
| Dietary Fiber | 1.59g | 9% | |
| Protein | 4.96g | 14% | |
| Vitamin C | 4mg | 10% | |
| Iron | 1.9mg | 15% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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