1. Preheat the oven to 210°C/410°F.
2. Lightly butter a tart tin. Roll out the shortcrust pastry to fit the prepared tart tin and prick the
base all over with a fork.
3. Clean the tomatoes and cut them into thin slices. Lay them on the pastry base and place it
in the refrigerator.
4. Pour the crème fra?che into a bowl. Add the eggs and mustard, and whip well. Add salt
and pepper.
5. Pour the mixture over the tomatoes and bake.
6. Bake for 25-30 minutes. Then, take out the tart from the oven and leave it to cool before
removing from the tin.
7. Serve warm or cold with green salad.