Tarte Fine aux Tomates et Chipotle

Ingredients

• 1 sheet (about 250g) Puff pastry sheet, thawed
• 3 Roma tomatoes, thinly sliced
• 1 tbsp Chipotle in adobo, minced
• 1/3 cup Creme fraiche or sour cream
• 1 tsp Dijon mustard(optional)
• 1 tbsp Olive oil
• 1 tsp Fresh thyme leaves
• 2 tbsp Fresh basil, torn
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Roll the puff pastry on a lined baking sheet and score a 1-inch border around the edge without cutting through.

2. 2

   Mix the creme fraiche with the minced chipotle, Dijon, and a pinch of salt to make the chipotle cream.

3. 3

   Spread the chipotle cream evenly inside the pastry border, then arrange tomato slices in overlapping rows on top.

4. 4

   Drizzle with olive oil, season with salt, pepper, and thyme, then bake for 20 minutes until the pastry is puffed and golden and the tomatoes are lightly roasted.

5. 5

   Scatter fresh basil over the tart, slice, and serve warm.