Tomato Tart

Directions

The tomato tart is ridiculously easy to make and delicious every time! First, I suggest you thaw your pastry dough the night before. Leave in the refrigerator until you are ready to use it. Carefully lay the dough over the tart pan or any round pie plate. Use the included pastry paper for the ease of removing the cooked tart at the end. Trim around the edges of the dough and then prick the bottom a multitude of times with a fork. Next, lay a thin layer of French mustard on the bottom of the pie. After you have sliced your tomatoes, pat dry and then arrange them neatly around the circle of the pie. Grate your block of Gruyere cheese (I have also used Parmesan) and thickly dress the tops of the tomatoes. Next, generously sprinkle the tart with Herbes de Provence, salt & pepper, and then place in the oven to bake at 350 degrees for 30-40 minutes. Garnish the tart with fresh basil.