250 g puff pastry, thawed

1 tablespoon (15 ml) Dijon mustard

Fresh basil

2 to 3 red tomatoes, cut into 1/2-inch (1-cm) slices

1 cup (250 ml) grated cheddar cheese

Salt and pepper

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

On a floured work surface, roll out the puff pastry into a 20 x 25-cm (8 x 10-inch) rectangle. Place on a baking sheet. Brush the dough with the mustard. Scatter the basil leaves over the dough, then the tomatoes. Season with salt and pepper. Sprinkle with the cheese.

Bake for about 20 minutes or until the cheese is golden brown.

Cut the pie into squares and serve immediately, as an appetizer or as a starter.

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