Tomato Tart With Mustard and Herbs
Ingredients
- 3 lb. heirloom tomatoes (5–6 large), sliced into ¼-in.-thick half-moons
- Kosher salt and freshly ground black pepper
- Two 9- by 11-in. frozen puff pastry sheets, thawed in the fridge
- ½ cup Dijon mustard
- ¾ cup coarsely grated Comté
- 2 Tbsp. finely chopped fresh herbs, such as chives, parsley, or tarragon
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