Defrost the filo pastry, grease a baking tray and add a layer of filo, lightly oil the pastry and then add another sheet of filo pastry, and lightly oil repeat for all sheets. scrunch the edges to make a border. Spread the mustard over the pastry and then sprinkle with Emmental cheese. Add the sliced tomatoes and season with salt and pepper, drizzle with a little olive oil and bake until golden brown and the base is cooked. Remove from the oven when cooked and add dollops of pesto evenly across the tart. Serve with a green salad of lettuce, cress and sliced toasted almonds, dressed in a honey, lemon, sour cream and mayo dressing.
This delicious dish can be served all year round but is best suited for the spring, summer or autumn. It is ideal for a quick evening meal or brunch served with a salad. This recipe is best served with a salad that has a creamy dressing to compliment the tartness of the tomato. If you can get an emmental cheese then choose another cheese that will compliment the tomatoes such as gruyere or goat
A very traditional combo of cheese and tomato, the filo pastry adds a delicious crunch, but the star ingredient is definitely the addition of the pesto which adds a fresh herby taste.