Tomato Tart with Dijon Cream and Artichokes
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Spatula
- Fork
- Plate
- Cooling rack
Ingredients
- 1 sheet puff pastry, rolled to a 10X14 inch square
- 3 ripe tomatoes, sliced thinly, about 1/8 inch width
- ¼ small white onion sliced very thin
- 1/3 C artichoke hearts drained and chopped
- 1/4 C mayonnaise (can use Greek yogurt)
- 3 T Dijon mustard
- 2 ounces goat cheese (optional)
- Handful of fresh basil
- Salt
- pepper
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