Melon tart

1. Preheat the oven at 210 °C (th.7). Roll out the dough on a floured surface.

2. Cut out 6 discs about 10 cm in diameter. Place them on a baking tray lined with greased parchment paper. Cover with another sheet of baking paper and gently  place the second baking tray on top to prevent the dough from rising too much when baking. Bake for 15 minutes.

3. During this time, cut the melons and remove the seeds and peel then cut into fine slices. Arrange onto the discs. Sprinkle with brown sugar and the flaky almond.

4. Preheat the oven in grill setting. Bake until it turns gold for 5 minutes. Serve warm.

Photo credit : Sucré Salé