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Pre-cook the dough (pierced with a fork) for 5 min (230°C).
Meanwhile, cut the tomatoes into 3 mm thick slices.
Remove the pre-cooked dough from the oven. Brush the bottom with Dijon mustard (the classic one will do) ... put enough so that the bottom of the dough is no longer visible.
Arrange the tomato slices. Make several layers.
Sprinkle with Provencal herbs + 2 pinches of salt.
1 tablespoon of olive oil.
Bake for 20 min at 230° then cover with aluminum foil for another 20 min.
After these 20 min, remove the aluminum foil and cook for another 5 min with the oven door open.
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