This quick and easy Tomato Tart is one of my favorite summer-time treats. It is so easy to make and so tasty.
I like to mix it up and use both red and yellow tomatoes as well as cherry tomatoes.
1 9-inch tart pan lined with pie crust (store-bought is a great shortcut)
3 large tomatoes, cut into 1/2 -inch thick slices
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere cheese
2 tablespoons chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Bake until the crust is light golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
While the crust is baking, sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes.
Spread the mustard over the bottom of the pie crust and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
In a small bowl, stir together the basil, garlic and olive oil. Season with salt and pepper to taste. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.
Serves 6 to 8.
Cooking Tip: Sharp white cheddar is an acceptable substitute for the Gruyere cheese.