1/4 lb. (100g) Gruyère AOP, grated + a few thin slices to decorate
2 tbsp breadcrumbs
3 long Italian Plum (Roma) tomatoes, sliced
2 clusters of cherry tomatoes, stem (peduncle) attached
A few sprigs of thyme
Salt and pepper
Preheat the oven to 400°F (200°C). Line a tart dish with greaseproof paper and the pastry. Prick the base with a fork. Scatter the Gruyère AOP and then the breadcrumbs over the base. Cover this with the sliced tomatoes first, and then the cherry tomatoes on top.
Garnish with sprigs of thyme. Season and drizzle with olive oil. Cook for 20 minutes.
Leave the tart to cool on a cooling rack. Decorate with the sliced Gruyère AOP.