Wednesday, December 13, 2017

Tarte aux Moutarde & Tomate -- Tomato & Mustard Tart

I made a recipe and half, to fit a larger rectangular pan, but I've kept the recipe in it's original amounts for a 9" tart.

1 pastry crust for 9" pie shell
½ C Dijon or grainy brown mustard
2-3 medium to large tomatoes, thinly sliced
6-8 ounces swiss cheese, shredded
1-2 T olive oil
2 T herbes de Provence

Preheat oven to 375°F.

Gently press pastry crust into 9" pie pan. Dock with a fork. Spread mustard over bottom of pastry crust. Top with shredded cheese; sprinkle with 1 T herbes de Provence. Arrange tomato slices in an overlapping spiral (or rows, if -- like me -- you choose to use a rectangular pan!). Drizzle with olive oil, sprinkle with remaining 1 T herbes.

Bake 20-30 minutes, until crust browns and tomato edges are starting to brown.

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