It is adapted from a recipe in Susan Herrmann Loomis' French Farmhouse Cookbook, one of my most tired, wine splattered and battered cookbooks.
She makes her own tart shell, but I buy pre-made pâte brisée at the store. They pure butter version is so good and reasonably priced in France that I rarely make my own.
- 1, 10½ inch tart shell, pre-baked
- 2 tablespoons Dijon mustard
- 6 ounces Gruyère cheese, cut into thin slices or shredded
- 1 large clove garlic, minced
- 2 large, ripe tomatoes, cored and cut into thick slices
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 425 degrees
- Spread the mustard evenly over the bottom of the pre-baked tart shell
- Top with the cheese, then sprinkle with the garlic
- Arrange the tomato slices in a single layer evenly over the cheese
- Place in the middle of the oven and bake about 40 minutes, until the cheese is bubbling and the tomatoes have cooked through and are nice and tender
- Remove from the oven and drizzle the olive oil over the top
- Serve immediately
A couple notes: If using a metal tart pan, put it on a baking sheet before placing in the oven to keep the bottom from overcooking.
It can also be served at room temperature. We took this one on a picnic and it was just as delicious as when it is piping hot from the oven! Pin It