I recently revisited this recipe, using a store bought sheet of crescent dough instead of a pie crust. It was very good, and a little more substantial than with a pie crust. Serve with a spinach salad, as a meal, or serve as an appetizer or side dish. So easy and SO delicious!
Parisian Tomato Tart
I learned to make this savory tart while living in Southern France. It's a perfect balance of tart tomatoes and nutty gruyère cheese. And it's super easy, but will surely impress!
Ingredients
1 Pillsbury crescent seamless dough sheet**
1 Tablespoon Dijon Mustard
1 1/2 Cups Grated Gruyère Cheese (or Swiss - this tastes great as well and is less expensive)
5-6 Roma Tomatoes, sliced and drained on a paper towel.
Olive oil
Kosher Salt & Fresh Ground Pepper
Fresh Thyme (or dried if necessary)
Preheat oven to 375 degrees.
Place dough in pie plate and pierce bottom with a fork. Spread Dijon mustard on crust and sprinkle with grated cheese.
Layer tomatoes on top of cheese in concentric circles, slightly overlapping the tomatoes as you go around. You will probably have 2-3 layers of tomatoes. (I added a few yellow tomatoes that I had on hand, just for some extra color.)
Drizzle tomatoes with olive oil and season with salt and pepper to taste. Then sprinkle with thyme.
Bake for about 30 minutes, until cheese is melted and crust is golden brown. Cool before serving.
**The recipe pictured above was made with a pie crust
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