Tomatoes Recipes
Tarte aux Moutarde
Lyon, France is considered by some to be the gastronomic capital of the world. I moved there with the intent to learn this cuisine. This French tomato tart is not only a family favorite, but it's a very typical Lyonnaise dish. There are a lot of tomatoes in Lyon in the summertime, so this dish became a staple. It's wonderful for picnic lunches, and any leftovers are great as a next-day treat.
Ingreadient
- 1 (9 inch) refrigerated pie pastry
- ½ cup grainy brown mustard
- 6 slices Swiss cheese, about 1/4-inch thick
- 3 large ripe tomatoes, thinly sliced
- 1 tablespoon olive oil, or as needed
- 2 tablespoons herbes de Provence
Direction
- Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
- Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
- Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.
