Adapted from Chef Franck

1 sheet Puff Pastry

1 egg yolk

Dijon mustard

Swiss cheese


Olive oil



One sheet of puff pastry (you can find puff pastry in the freezer section of the supermarket; there are usually two in a package). Defrost and unfold according to directions on package. You will cut  3  3″ wide strips and 6 1/2″ wide strip from one sheet. If needed you could roll out a little thinner to get the required pieces.

Place thee 3” strips on cookie sheet. I use a half sheet pan and lay them side by side, but you could use something a little smaller.

Beat 1 egg yolk with 1 tbs water to make an egg wash

Brush 1/2 inch on the long sides of the strips  with the egg yolk mixture

Place ½ inch strips on the top of the egg wash along the sides of 3” strips You are making an edge along the long sides to hold the filling

Egg wash top and sides

Assemble top

Spread thin layer of Dijon mustard

Place thin layer of Swiss cheese on top of mustard

Slice tomatoes (if large cut in half) and fan onto the length of the pastry, overlapping slices

Drizzle small stream of olive oil topped with salt pepper and thyme

Bake in 375 degree oven for ½ hour