Bake a shortcrust pastry tart blind (semi-cooked)*.

Meanwhile make your bechamel sauce by warming up 250ml (1 cup) milk. Set aside. In a small saucepan on medium heat melt 1 tbs butter and add 1 tbs flour. Whisk or mix with a wooden spoon till it starts to bubble a bit. Slowly whisk or stir in the milk, ensuring no lumps form. Once all the milk has been incorporated continue stirring till the milk has thickened considerably. Remove from the heat and incorporate 2 tbs sundried tomato paste and 125ml (½ cup) grated emmenthal cheese (you can substitute with another mild, white cheese if you like). Season with sea salt and pepper.

Brush the bottom of the semi-cooked tart with 1 tbs creamy dijon mustard. Pour over the bechamel sauce. Layer on rounds of sliced tomatoes (you’ll need about 250g/½ lb tomatoes). Sprinkle with breadcrumbs and a drizzle of olive oil.

Bake in the oven (180c) till bubbly and lightly golden (around 15-20 min). 

Serve at room temperature. Serves 4.

* Instructions for “blind” baking: [skip to the second paragraph if you have some store-bought shortcrust pastry to hand]. 

 In a food processor (with a pastry hook attached), place 250g butter (or substitute with “good for your heart” cooking margarine) cold and cubed. Add 500g flour and a pinch of salt and pulse till you get a coarse meal. With the motor running slowly add 125ml (½ cup) cold water till the mixture forms into a rough dough (do not overbeat). Place on a floured surface and fold over the dough three short times till you get a smooth consistency (do not over knead). Refrigerate 30 minutes before using. Cut the dough in half and set aside one half for another time (it freezes well). 

 Roll out your dough thinly and place in an 21cm/8-inch round tart pan, trimming the edges. Brush the edges with beaten egg yolk, prick the bottom with the tins of a fork and bake in the oven (180c) for 12 minutes. Remove from the oven and let rest 2-3 minutes