Wednesday, December 13, 2017
Tarte aux Moutarde & Tomate -- Tomato & Mustard 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.