Tarte Paysanne has a rich, sunny flavour. Make it with the best tomatoes you can find.
To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes.
Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the case, season, and scatter thyme leaves – stripped from the stalks – over the top.
© 2002 Fran Warde. All rights reserved.