Yields6 Servings
 250 g puff pastry
 1 egg yolk beaten
 1 tbsp Dijon mustard
 150 g Gruyere grated
 3 large tomatoes, sliced
 3 x 200g rolls of goat’s cheese, sliced
For the herb oil
 50 ml extra virgin olive oil
 1 tbsp each of finely chopped
 Rosemary, thyme, basil and parsley
 1 clove garlic crushed
 Salt and black pepper
 1 bay leaf

Combine all the ingredients for the herb oil in a jar or bowl and leave overnight if possible or at least for a couple of hours


Preheat the oven to 190C/Gas5


Roll out the pastry to a 30cm circle and place on a lined baking sheet; brush all over with the beaten egg yolk; place an inverted small bowl or glass in the centre; spread the mustard all over the pastry base and scatter over the Gruyere; cover with alternate overlapping slices of tomato and goat’s cheese; take away the glass and make a cross in the centre, cut again in between the cross; roll back the cut pastry triangles and stick to the edge of the pastry ring;


Brush with most of the herb oil, leaving some to brush the ring later; bake in the oven for about 35 minutes until browned and bubbling; brush with the remaining oil and leave to cool for at least 10 minutes before serving

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