Tarte tomate à la moutarde

entree
tomatoes fresh rosemary, thyme, and parsley the tarte, fresh out of the oven a slice of tarte tomate a la moutarde on a plate
  • 2 or 3 ripe tomatoes
  • A few thin slices of Swiss cheese (Finlandia, Emmentaler or Cabot Swiss)
  • Fresh rosemary, thyme, and parsley
  • a teaspoon of Dijon mustard
  • piecrust for a 6" quiche pan
  • a tablespoon of olive oil
  • pinch salt
  1. Preheat the oven to 425 degrees.
  2. Fit the piecrust into a buttered 6" quiche pan, prick with a fork, and bake for 5 minutes at 425. Set aside on a wire rack to cool.
  3. Spread the mustard on the cooled piecrust.
  4. Slice the tomatoes and arrange in overlapping rings.
  5. Mince the herbs and sprinkle over the top.
  6. Drizzle a tablespoon of olive oil over the top.
  7. Add a pinch of salt over the top.
  8. Bake for 15-20 minutes, until the crust is golden and the tomatoes sizzle a little.
  9. Let cool for a few minutes, then push the bottom of the quiche pan up through the separate outer ring. Slice, and serve.

Servings: 2 for entree, 4 for appetizer

Source: That year in France