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Culinarian Eric Jolly

Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Texas Mesquite Smoke Mustard Tart

By Culinarian Eric Jolly

One 9 ½ x 9 ½ frozen puff pastry sheet
3 tbs Texas Traditions Mesquite Smoke Mustard Add to Basket
3 Roma tomatoes (thinly sliced)
½ c. Gruyere cheese (grated)
1 tbs Parsley

Serves 4-6

Pre-heat oven to 400F. Place puff pastry sheet on a cookie sheet and poke pastry sheet all over with a fork to promote even cooking. Spread Texas Traditions Mesquite Smoke Mustard on the pastry sheet allowing for a ¼ inch border. Place the tomatoes evenly on the pastry sheet. Sprinkle the gruyere cheese over the tomatoes. Bake in the oven for 10-15 min or till the crust is golden brown and the cheese is melted. Top with Parsley and cut with pizza cutter into 4 or 6 pieces.

Ideal for brunch or a light lunch.

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