Tarte aux tomates

Serves 6

Tomato tart recipe is from the book “A Pig in Provence” by Georgeanne Brennan. The mustard is what makes this tart exceptional. She uses purchased, ready-to-roll fresh/frozen pie dough. If you don’t want to, then choose a favorite pie dough recipe to make this tart.

ingredients

Dijon mustard
fresh heirloom tomatoes, sliced
extra-virgin olive oil
sea salt
freshly ground black pepper
fresh thyme
gruyère cheese, grated

directions

1
Preheat oven to 400°.
2
Roll out dough to about 14 inches in diameter and less than 1/4 inch thick. Put the dough in a tart pan 1 inch deep and 12 inches in diameter with a removable bottom. Pat the dough firmly into the bottom and up the sides of the pan, then trim the edges even with the rim.
3
Spread the bottom with a thin layer of Dijon mustard, then cover with a single layer of snugly packed tomato slices. Drizzle with extra-virgin olive oil and sprinkle with a little fine sea salt, freshly ground black pepper, and fresh thyme. Top with grated gruyère.
4
Bake until the crust is golden and the tomatoes have collapsed, 20 to 25 minutes. Remove the tart to a rack and let it cool for 20 minutes or so before slicing it into wedges.