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 pie crust (homemade or store bought)
1 Tablespoon Dijon Mustard
1 Cup Grated Gruyère Cheese (or Swiss - this tastes great as well and is less expensive)
4-5 Roma Tomatoes, sliced and drained on a paper towel.
Olive oil
Kosher Salt & Pepper
Fresh Thyme (or dried if necessary)
Preheat oven to 375 degrees.
Place crust 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. (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.
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