75gsoft salted butterleave it for 30 minutes at room temperature before starting to cook
wateras needed
For the filling
5tomatoes
1onion
4TbspDijon mustard
breadcrumbs
For the salad
1tspDijon mustard
8tspolive oil
4tspbalsamic vinegar
mixed greens
Instructions
Preheat the oven to 180℃.
Pour the flour into a bowl and add the soft butter cut into small pieces.
Mix with your fingers, adding a little water gradually as necessary, until you obtain a nice ball of dough.
Flour a working surface and roll out the dough using a rolling pin.
Place the dough in a previously buttered tart pan.
Prick the tart base with a fork and bake for 20 minutes. Set aside to cool slightly.
Cut the tomatoes into slices and slice the onion into strips.
Brush the pastry with Dijon mustard. Sprinkle with breadcrumbs, so that the water from the tomatoes is absorbed and does not soak the shortcrust pastry.
Cover nicely with slices of tomatoes and onions. You can also cover with grated cheese or pieces of feta, or even brewer's yeast.
Bake for 15 minutes in the oven. Then cover the pie with aluminum foil and continue cooking for an additional 15 minutes.
Prepare the salad vinaigrette: mix the mustard, olive oil and balsamic vinegar with a pinch of pepper and salt.
The pie is ready! Serve with salad greens and vinaigrette. Bon appétit!
