Tarte à la Tomate

That means tomato tart in French. :) This recipe is courtesy of the Eynaud family! I always had the notion that the best breads and pastries came from "authentic" French bakeries, but I was proved wrong when I had the chance to try this homemade tomato tart hot and fresh from the oven. There's nothing like taking the first bite of cookie, cake, or tart as soon as it is removed from the oven!

For this tomato tart....
The ingredients:

THE PIE CRUST

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold, cubed
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 6 Tbsp cold water

FILLING

• 2 Tbsp Dijon mustard
  
• one pack grated gruyere cheese
  
• 2-4 tomatoes (depending on size)
  
• salt and pepper for seasoning
  
• herbs of Provence, for seasoning
  

We begin with washing the tomatoes.

And then slicing them into thin slices as shown.
After preparing the pie crust by mixing all the above ingredients and rolling it out, we can carefully place it into our pie pan.
Cut off the excess pie crust from the edges and pat down evenly. Pierce the bottom of the crust a few times with a fork.
The fun part! Now, we can start adding the ingredients - beginning with two spoonfuls of Dijon mustard, evenly spread out.

Then, sprinkle on a generous amount of shredded gruyere cheese.Layer the sliced tomatoes over the cheese.

Then season with salt, pepper, and herbs of Provence. Not too much will be required since the Dijon mustard already provides a strong flavor.
Bake in the oven at about 350 degrees for approximately 40 minutes.

Slice to serve and enjoy!

- Candice