Tomato and Olive Tart

Instructions

1. Prepare the pastry
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface to form a rectangle approximately 35cm x 25cm. Transfer to the prepared baking sheet. Using a sharp knife, score a 2cm border around the edge of the pastry, being careful not to cut all the way through.
2. Add the base flavors
   Spread the Dijon mustard evenly over the pastry, keeping within the scored border. Drizzle 1 tablespoon of olive oil over the mustard layer. Prick the inner rectangle several times with a fork to prevent it from puffing up too much during baking.
3. Arrange the toppings
   Layer the sliced tomatoes over the mustard, slightly overlapping them. Distribute the olive halves and sliced garlic evenly among the tomatoes. Sprinkle the crumbled cheese over the top, followed by the thyme leaves, salt, and pepper.
4. Finish and bake
   Brush the border of the pastry with beaten egg to create a golden crust. Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and cheese. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown and the tomatoes are softened and slightly caramelized.
5. Rest and garnish
   Remove the tart from the oven and let it cool for 5-10 minutes on the baking sheet. This allows the juices to settle and the tart to firm up. Just before serving, scatter the torn basil leaves over the top for a fresh aromatic finish.
6. Serve
   Transfer the tart to a serving board and cut into rectangular or square portions. Serve warm or at room temperature as a light main course with a green salad, or as an appetizer cut into smaller pieces.