Tomato and Potato Tart


1 all-butter puff pastry

2 large heirloom tomatoes (red and yellow)

4 small new potatoes

1 small white onion

1 small red onion

2 garlic cloves

2 slices of prosciutto

3/4 cup mix of Conté and Italian provolone, grated

A handful of fresh thyme and basil

Dijon mustard to taste

1 egg yolk


1. Defrost the puff pastry in the fridge for 2-3 hours.

2. Preheat the oven to 400°F. Boil the potatoes then slice thinly. Thinly slice the tomatoes, sprinkle with salt and allow to drain well. If very juicy, pat them dry with a paper towel before putting them on the tart. Thinly slice the onions into rounds and saute in olive oil and with a pinch of salt until soft and starting to brown. Mince the garlic. Coarsely chop the herbs. Cut the prosciutto into small squares.

3. On a sheet of parchment paper, unfold the puff pastry. Score the edges and prick the inside but not the edges, so that they will puff up. Spread a thin layer of mustard on the tart. Sprinkle with the grated cheese and then the onions. Arrange the tomatoes and potatoes in a decorative pattern and top with the garlic, prosciutto, and herbs herbs. Prepare an egg wash out of the yolk of one egg beaten with 1 teaspoon water. Brush the edges with the egg wash. Cook on a baking sheet in the preheated oven for about 20 minutes, until golden brown. Serve immediately.

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