Tonight I've made one of my favorite dishes. It is adapted from a recipe in Susan Herrmann Loomis's French Farmhouse Cookbook.
She makes her own tart shell, but I buy pre-made pâte brisée at the store to save time.
- 2 tablespoons Dijon mustard
- 1, 10½ inch tart shell, pre-baked
- 6 ounces Gruyère cheese, cut into thin slices
- 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 slices 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
One note: If using a metal tart pan, put it on a baking sheet before placing in the oven to keep the bottom from overcooking. Pin It