Tomato Crustade

This was inspired by a great blog, A Taste of Beirut - so very Lebanese in style, but definitely French influenced with lavender and mustard. I have fresh lavender in my herb garden but also have tarragon, which would work beautifully as well (as would basil chiffonade). A great little appetizer when tomatoes are in season - our Greenfield Hill Farm is swarming with tomatoes already - and this requires the best tomato you can find - none of those tasteless, factory tomatoes you find in large supermarkets will do here.

1 12”x12” section puff pastry
2 large ripe gorgeous, unctuous, delicious fresh ripe tomatoes, VERY thinly sliced
1 Tbsp small capers
1 Tbsp fresh lavender or tarragon leaves (I use lavender here)
2 Tbsp really very good Dijon mustard (I use a mix of Dijon and Country-style Dijon)

Preheat oven to 375F. Lay out the puff pastry on parchment paper on a baking pan. Slather the mustard on the pastry. Top with the tomatoes, overlapping each by a bit. Scatter the capers and the lavender on top. Salt and pepper to taste. Sprinkle tomatoes with a good dash of olive oil. Bake for 45-50 minutes, until the tomatoes are well roasted and the crust is browned nicely. Cool slightly and slice across diagonals to make individual serving wedges.