Thinly slice the beefsteak tomatoes and place them on paper towels to absorb excess water. This prevents a soggy tart.
Unroll the puff pastry into a tart pan. Spread a thin layer of mustard evenly over the bottom of the pastry.
Slice the Comté cheese and cover the entire base of the tart with it.
Arrange the dried tomato slices over the cheese, slightly overlapping them to cover the tart completely.
Finely chop the shallots. In a small bowl, mix the double tomato paste, olive oil, water, chopped shallots, thyme, salt, and pepper to create a spreadable paste.
Spread the tomato paste and shallot mixture evenly over the arranged tomatoes.
Bake the tart in the oven until the pastry is golden and cooked through. Let it cool slightly before serving, ideally with a side of arugula salad.
Cook it hands-free.
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